Brown Butter Sugar Cookie Banana Bread

If you love the comforting flavors of banana bread and the buttery richness of sugar cookies, this Brown Butter Sugar Cookie Banana Bread is your dream come true. It’s soft, moist, and packed with banana flavor, with a delicious sugar cookie twist thanks to browned butter, vanilla, and a sparkly sugar crust. Perfect for breakfast, snack time, or dessert, this cozy loaf will win over everyone who tries it.

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Why You’ll Love This Recipe
Rich Brown Butter Flavor – Adds a deep, nutty richness to classic banana bread.
Sugar Cookie Vibes – Sweet, vanilla-kissed with a hint of crisp sugar on top.
Incredibly Moist – Ripe bananas and sour cream keep it soft and tender.
Easy to Make – Simple pantry ingredients and a one-bowl method.
Freezer-Friendly – Make a loaf now and freeze slices for later!

Ingredients You’ll Need

For the Brown Butter:
½ cup (1 stick) unsalted butter

For the Banana Bread:
3 medium ripe bananas (mashed, about 1 ¼ cups)
¾ cup granulated sugar
¼ cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream (or plain Greek yogurt)
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon (optional, but delicious)

For the Sugar Cookie Topping:
1 tbsp granulated sugar (for sprinkling)
¼ tsp ground cinnamon (optional)

Tools You’ll Need
Mixing bowls
Whisk
Spatula
Loaf pan (9×5-inch)
Saucepan (for browning butter)
Cooling rack

Step-by-Step Instructions

Step 1: Brown the Butter

1. Place the butter in a small saucepan over medium heat.
2. Cook, stirring often, until the butter foams, then turns golden brown with tiny brown bits at the bottom (about 5–7 minutes).
3. Remove from heat and let it cool slightly while you prepare the other ingredients.

Step 2: Prep the Bananas and Wet Ingredients
4. In a large mixing bowl, mash the ripe bananas with a fork until smooth.
5. Add the slightly cooled brown butter, granulated sugar, brown sugar, eggs, vanilla extract, and sour cream.
6. Whisk until everything is well combined and smooth.

Step 3: Add the Dry Ingredients
7. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
8. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined—don’t overmix!

Step 4: Transfer to Pan & Add Sugar Topping
9. Grease and line your loaf pan with parchment paper.
10. Pour the batter into the pan and smooth the top.
11. In a small bowl, mix 1 tbsp sugar with ¼ tsp cinnamon and sprinkle evenly over the batter.

Step 5: Bake the Banana Bread
12. Preheat oven to 350°F (175°C).
13. Bake the bread for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
14. If the top is browning too quickly, tent with foil halfway through.

Step 6: Cool & Serve
15. Let the banana bread cool in the pan for 10–15 minutes.
16. Transfer to a wire rack and cool completely before slicing.

Tips for Success
Use Very Ripe Bananas – Brown, spotty bananas give the best flavor and moisture.
Don’t Skip the Brown Butter – It adds a rich, nutty depth you can’t get from regular melted butter.
Avoid Overmixing – Mix until just combined to keep your bread soft and fluffy.
Line the Pan – Makes it easy to lift the bread out without sticking.
Check Early – Every oven is different; start checking at 50 minutes.

Serving Suggestions
Warm with a pat of butter or cream cheese
Toasted slices with a drizzle of honey
Topped with a scoop of vanilla ice cream for dessert
Served with coffee or tea for an afternoon treat

How to Store & Freeze

Storing:
Room Temp: Wrap the banana bread in plastic wrap or store in an airtight container for up to 4 days.
Refrigerate: For up to 1 week. Bring to room temp or microwave before serving.

Freezing:
Slice the cooled loaf and wrap individual pieces in plastic wrap. Store in a freezer-safe bag for up to 3 months.
Thaw at room temperature or microwave in short bursts.

Frequently Asked Questions

1. Can I make this banana bread without sour cream?
   Yes, plain Greek yogurt works as a perfect substitute.
2. Can I use oil instead of butter?
   You can, but you’ll lose the nutty brown butter flavor. Stick with browned butter if possible for the full sugar cookie experience.
3. Can I add chocolate chips or nuts?
   Absolutely! Add ½ cup of chopped walnuts, pecans, or chocolate chips to the batter before baking.
4. What if I only have 2 bananas?
   Reduce the flour slightly (use about 1 ¼ cups) and increase sour cream to ⅔ cup to keep it moist.
5. Why brown the butter?
   Browning butter caramelizes the milk solids, adding a deep, nutty, and slightly sweet flavor that gives the bread a sugar cookie twist.

Final Thoughts

This Brown Butter Sugar Cookie Banana Bread is a dreamy mash-up of two favorites. With the deep flavor of brown butter and the comforting sweetness of ripe bananas, it’s a treat you’ll want to bake again and again. It’s soft, rich, easy to make, and sure to become your go-to banana bread recipe. Perfect for cozy mornings, thoughtful gifts, or just because—you’re going to love it.

Give it a try and let me know what you think! Don’t forget to leave a review and share your version on social media—I can’t wait to see your sweet creations.

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 290 | Protein: 4g | Carbohydrates: 39g | Fat: 13g | Fiber: 1g | Sodium: 210mg

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