Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
brown butter pumpkin banana bread - featured image

Fall Brown Butter Pumpkin Banana Bread

  • Author: SALY
  • Total Time: 65-75 minutes
  • Yield: 12 servings 1x

Description

A moist and flavorful banana bread infused with pumpkin puree and nutty brown butter, perfect for busy weeknights and cozy autumn days.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup (120g) pumpkin puree (canned, not pumpkin pie filling)
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup packed (100g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional add-ins: 1/2 cup (60g) chopped walnuts or pecans, 1/2 cup (90g) chocolate chips

Instructions

  1. Brown the butter: Melt butter in a medium saucepan over medium heat, stirring frequently until it turns a rich amber color and smells nutty (5-7 minutes). Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt (3 minutes).
  3. Combine wet ingredients: In another bowl, mash bananas until smooth. Add pumpkin puree, brown sugar, granulated sugar, eggs, vanilla extract, and cooled brown butter. Whisk until fully combined and glossy (5 minutes).
  4. Fold wet into dry: Pour wet ingredients into dry and gently fold with a rubber spatula until just combined. Fold in optional nuts or chocolate chips if using (2-3 minutes).
  5. Bake: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper. Pour batter into pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes and tent with foil if top browns too quickly.
  6. Cool and serve: Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Notes

Watch the butter closely when browning to avoid burning. Use very ripe bananas for natural sweetness and moisture. Don’t overmix the batter to keep the bread tender. Start checking for doneness at 50 minutes and tent with foil if browning too fast. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze tightly wrapped for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of l
  • Calories: 210
  • Sugar: 14
  • Sodium: 160
  • Fat: 7
  • Saturated Fat: 4
  • Carbohydrates: 32
  • Fiber: 2
  • Protein: 3

Keywords: pumpkin banana bread, brown butter bread, fall baking, easy banana bread, pumpkin puree recipe, quick bread, autumn dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookiqa.com/fall-brown-butter-pumpkin-banana-bread-recipe-easy-perfect-for-busy-weeknights/