Brown Butter Pumpkin Banana Bread Recipe that makes the kitchen smell like a cozy sweater. I brown the butter until nutty, mash bananas with pumpkin, and pull a golden loaf that stays moist for days. I bake this on repeat every fall because it uses pantry staples and rescues spotty bananas. You get tender crumb, deep caramel notes, and spices that taste like a hug without going heavy-handed.
Homemade Brown Butter Pumpkin Banana Bread
I love standard banana bread, but brown butter takes the flavor to a toasty, nutty level. Pumpkin adds moisture and a gentle earthiness that balances sweetness. The combo slices clean, stays soft, and tastes even richer on day two.
I keep this loaf weeknight-friendly and brunch-worthy. You whisk everything by hand, so no mixer drama. I also scale the sugar just right, so the bananas and pumpkin shine without a sugar crash.
Ingredients You’ll Need
- 1/2 cup (113 g) unsalted butter, for browning
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (optional)
- 2 large eggs, at room temperature
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 cup (240 g) pumpkin puree
- 1 cup mashed very ripe bananas (about 2 large)
- 1/4 cup (60 g) plain Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- Optional mix-ins: 3/4 cup chopped toasted pecans or walnuts, 1/2 cup chocolate chips
- Optional topping: 1–2 tablespoons turbinado sugar for crunch
Pan: 9×5-inch loaf pan, greased and lined with a parchment sling.
How to Make Brown Butter Pumpkin Banana Bread
- Brown the butter: Add the butter to a light-colored saucepan over medium heat. Stir until it foams, the milk solids turn deep golden, and it smells nutty, 4–6 minutes. Pour into a bowl and cool 5–10 minutes.
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9×5 pan and line it with a parchment sling.
- Mix dry ingredients: Whisk flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
- Mix wet ingredients: Whisk eggs, brown sugar, and granulated sugar until smooth. Whisk in pumpkin, mashed banana, yogurt, vanilla, and the cooled brown butter.
- Combine: Add the dry ingredients to the wet ingredients. Stir with a spatula until the flour disappears. Fold in nuts or chocolate if you use them.
- Bake: Pour the batter into the pan. Sprinkle turbinado sugar on top if you like. Bake 55–65 minutes, tent with foil at 45 minutes if the top browns fast, and check with a toothpick near the center. Look for mostly clean crumbs, not wet batter.
- Cool and slice: Cool the loaf in the pan for 15 minutes. Lift it out and cool on a rack for at least 1 hour. Slice with a serrated knife and serve slightly warm or at room temperature.
Substitutions & Variations
Spice swaps
- Use pumpkin pie spice: Replace cinnamon, ginger, nutmeg, and cloves with 2–2.5 teaspoons pumpkin pie spice.
- Go simple: Use 2 teaspoons cinnamon only for a cleaner spice profile.
Mix-ins
- Chocolate chip: Fold in 1/2 cup dark or semi-sweet chips.
- Nutty: Add 3/4 cup toasted pecans or walnuts for crunch.
- Maple: Swap 2 tablespoons brown sugar with 2 tablespoons maple syrup and reduce yogurt to 2 tablespoons.
Dietary tweaks
- Dairy-free: Brown 1/2 cup plant-based butter or use 1/2 cup neutral oil. Oil won’t taste nutty, but it keeps the loaf moist.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Let the batter rest 10 minutes before baking to hydrate.
- Lower sugar: Use 1/2 cup brown sugar total. The loaf tastes less sweet but still balanced.
Texture changes
- Muffins: Fill 12 muffin cups and bake at 350°F (175°C) for 18–22 minutes.
- Mini loaves: Divide among three 5×3-inch pans and bake 30–38 minutes.
Pro Tips
- Weigh the flour for best texture. I measure 240 g, and the loaf bakes up tender every time.
- Toast the nuts for 8 minutes at 350°F (175°C) to boost flavor. Cool them before you fold them in.
- Use very ripe bananas with lots of brown spots. They mash smoothly and sweeten naturally.
- Check doneness in more than one spot. Banana-heavy loaves can hide a gooey tunnel in the center.
- Tent with foil if needed. I cover the top loosely once it turns deep golden to protect the crust.
- Rest the batter 5 minutes before baking if you use gluten-free flour. The rest time helps hydration.
Serving Ideas
- Spread cream cheese or maple butter on a warm slice and add a pinch of flaky salt.
- Make breakfast toast: Pan-sear slices in a little butter until the edges crisp.
- Pair with yogurt and berries for a quick morning bowl.
- Serve with coffee or chai for an easy afternoon pick-me-up.
- Turn leftovers into French toast and finish with maple syrup and toasted pecans.
- Make dessert with a scoop of vanilla ice cream and a drizzle of warm caramel.
Make-Ahead and Storage Tips
I bake a double batch on Sunday because this brown butter pumpkin banana bread tastes even better on day two.
Make-Ahead: Mix the dry ingredients in one bowl and the wet ingredients (except eggs) in another. Store both covered in the fridge for up to 24 hours, then whisk in eggs, combine, and bake. Or bake the loaf, cool fully, slice, and freeze slices for grab-and-go breakfasts.
To Refrigerate: Store cooled slices in an airtight container with parchment between layers for up to 4 days.
Freezing: Wrap the whole cooled loaf in plastic and foil, or freeze slices in a zip-top bag for up to 3 months. Press out excess air before sealing.
To Reheat: Warm slices in a toaster oven or air fryer at 325°F until lightly crisp, or microwave in 15–20 second bursts. For a bakery finish, skillet-toast a slice with a dab of butter.
Brown Butter Pumpkin Banana Bread Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a small saucepan, melt the butter over medium heat, stirring frequently until it turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, combine the browned butter, pumpkin puree, brown sugar, granulated sugar, mashed bananas, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.