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a loaf of banana bread in a pan on a gauzy purple cloth

Brown Butter Buttermilk Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jenni
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Breads, Desserts
  • Method: Oven / Stovetop
  • Cuisine: American


brown bananas sitting on your counter. It levels up from basic banana bread with a swirl of nutty brown butter, a tangy measure of both buttermilk and Greek yogurt, and a sprinkle of cinnamon and nutmeg. This recipe is also super adaptable, welcoming a handful of roughly chopped chocolate and/or your favorite nuts with ease.


  • Butter or coconut oil to grease pan
  • 400 g (about 3 large or 4 medium) ripe and spotty bananas, peeled
  • 4 oz (1 stick) unsalted butter
  • 200 g (1 cup firmly packed) brown sugar
  • 120 g (1/2 cup) Greek yogurt
  • 80 g (1/3 cup) buttermilk
  • 2 large eggs
  • 2 tsp vanilla
  • 270 g (2 1/4 cups) unbleached all-purpose flour (may sub for 1:1 gluten-free if needed)
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1/2 tsp ground cinnamon (I prefer Ceylon)
  • 1/4 tsp ground nutmeg
  • Optional: 4 oz chocolate, roughly chopped and divided
  • Optional: 60 g (1/2 cup) walnuts, roughly chopped
  • Optional: additional sliced banana to top


  1. Preheat your oven to 350 degrees F / 175 C. Grease a 1 lb (4.5 x 8.5 inch) loaf pan with butter or coconut oil and line with parchment paper. I like to add a strip in on the wide side of the pan with the tails hanging out so you can lift the banana bread up and out after baking.
  2. In a large mixing bowl, add the bananas. Using a fork, gently mash them until they are mostly broken up but still fairly clumpy. Reserve to the side.
  3. Brown the butter: In a skillet over medium heat, add butter and allow to melt, stirring with a wooden spoon occasionally. As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown. Once the butter has reached a stage where it is golden brown with some toasty brown bits, remove it from the stove immediately and carefully transfer to the mixing bowl with the mashed bananas.
  4. Add the brown sugar and gently mash into the bananas and browned butter with your fork until the sugar is dissolved.
  5. Add the Greek yogurt, buttermilk, eggs, and vanilla and mix with a silicone spatula until fully combined.
  6. Add the flour, baking soda, salt, cinnamon, and nutmeg and partially fold into the wet ingredients. If you are using the optional chocolate and walnut mix-ins, they can be added to the partially combined wet and dry ingredients at this time (I like to reserve 1 oz of the chocolate to top the batter at the end). Continue folding gently until the dry ingredients are just incorporated and no large streaks remain. Do not overmix!
  7. Pour the batter into your reserved prepared baking pan, scraping the bowl down with the spatula. Top with the remaining 1 oz chopped chocolate and sliced banana, if using. Bake for 60-70 minutes or until the banana bread reaches an internal temperature between 200-205 degrees F / 93-96 C (or 200-210 F/ 93-99 C for gluten-free flour). If you find that the top is browning too quickly you can loosely tent the top with a piece of foil.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1 slice
  • Calories: 397
  • Sugar: 32 g
  • Sodium: 221 mg
  • Fat: 13 g
  • Saturated Fat: 8 g
  • Carbohydrates: 62 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 77 mg