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Cozy Small-Batch Banana Bread with Browned Butter

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A perfectly sized single-loaf banana bread made with nutty browned butter for incredible depth of flavor. This small-batch recipe yields 6 generous slices and is the perfect way to use one overripe banana.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 very ripe banana (about 120g mashed)
  • 2 tablespoons (30ml) milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅓ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a small 8.5×4.5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  2. Brown the butter: Place 4 tablespoons butter in a light-colored skillet or saucepan over medium heat. Melt completely, then cook, swirling occasionally, until butter turns golden amber with brown specks and smells nutty. Immediately remove from heat and pour into a heatproof bowl. Cool for 10 minutes.
  3. In a large bowl, mash the banana with a fork until mostly smooth with a few small lumps.
  4. Add cooled browned butter, sugar, room temperature egg, milk, and vanilla to the mashed banana. Whisk until well combined and smooth.
  5. In a separate medium bowl, whisk together flour, baking soda, and salt.
  6. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. If using add-ins, fold them in now.
  7. Pour batter into prepared loaf pan. Spread evenly and tap pan gently on counter to release air bubbles.
  8. Bake for 40-45 minutes, checking at 35 minutes. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs. Top should be golden brown and spring back when touched.
  9. Cool in pan on a rack for 10 minutes. Then lift loaf out using parchment overhang and transfer to rack to cool completely before slicing.

Notes

Don’t rush the browned butter—watch closely as it can burn quickly. Use room temperature ingredients for best results. Measure flour by spooning into cup and leveling off. Let bread cool completely before slicing to prevent crumbling. Bread is even better on the second day as flavors meld.

Nutrition

Keywords: small-batch banana bread, browned butter banana bread, single banana recipe, small loaf banana bread, easy banana bread, moist banana bread

Find it online: https://vexifood.com/cozy-small-batch-banana-bread-with-browned-butter/