Brown Butter Sugar Cookie Banana Bread

Looking for the ultimate mashup of soft sugar cookies and moist banana bread? This Brown Butter Sugar Cookie Banana Bread brings two favorite treats together in one irresistible loaf. Rich, nutty brown butter gives it depth, while sugar cookie vibes make every bite sweet and nostalgic.

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Why You’ll Love This Recipe
Rich & Buttery – Brown butter adds an extra layer of flavor you can taste.
Cookie-Inspired – It’s like biting into a soft sugar cookie and banana bread at the same time.
Perfect Texture – Moist, tender crumb with a golden, crisp top.
Great for Breakfast or Dessert – Enjoy it with coffee in the morning or as a sweet evening treat.
Freezer-Friendly – Make a few loaves and freeze for future cravings.

Ingredients You’ll Need

For the Brown Butter:

• ½ cup (1 stick) unsalted butter

For the Banana Bread Batter:

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

For the Sugar Cookie Topping:

• 2 tbsp granulated sugar
• 1 tbsp coarse sanding sugar (optional, for sparkle)
• Pinch of cinnamon (optional)

Tools You’ll Need

• Medium saucepan (for browning butter)
• Mixing bowls
• Hand mixer or whisk
• 9×5-inch loaf pan
• Parchment paper
• Cooling rack

Step-by-Step Instructions

Step 1: Brown the Butter

1. In a small saucepan over medium heat, melt the butter.
2. Stir constantly as it foams, then turns golden with a nutty aroma (about 4–6 minutes).
3. Remove from heat and pour into a bowl to cool slightly.

Step 2: Prepare the Banana Bread Batter

1. In a large mixing bowl, mash the bananas until smooth.
2. Add in the granulated sugar, brown sugar, eggs, vanilla extract, and sour cream. Mix until fully combined.
3. Slowly whisk in the cooled brown butter, stirring until smooth.
4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
5. Add the dry ingredients to the wet ingredients and stir gently until just combined—don’t overmix.
6. Let the batter rest for 5–10 minutes while you prep the pan.

Step 3: Prep the Pan & Add Topping

1. Preheat your oven to 350°F (175°C).
2. Line a 9×5-inch loaf pan with parchment paper or grease it well.
3. Pour the batter into the pan and smooth the top.
4. In a small bowl, mix the granulated sugar, coarse sugar, and a pinch of cinnamon.
5. Sprinkle this mixture generously over the top of the batter for that sugar cookie crunch.

Step 4: Bake the Banana Bread

1. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
2. If the top is browning too quickly, loosely tent with foil halfway through.
3. Remove from the oven and let cool in the pan for 10–15 minutes.
4. Transfer to a wire rack to cool completely before slicing.

Step 5: Serve & Enjoy

1. Slice into thick, moist pieces.
2. Enjoy warm or at room temperature.
3. Pairs beautifully with a hot cup of coffee or a glass of milk.

Tips for Success
Use Very Ripe Bananas – The more brown spots, the better. They add natural sweetness and moisture.
Don’t Skip the Brown Butter – It brings a toasty richness that sets this loaf apart.
Rest the Batter – A few minutes of resting helps hydrate the flour for a softer texture.
Test for Doneness – Ovens vary, so check at the 55-minute mark with a toothpick.
Cool Before Slicing – It’s tempting to dig in, but the bread slices best when cooled.

Serving Suggestions
With Cream Cheese Spread – Adds a tangy contrast to the sweet bread.
Toasted with Butter – Reheat a slice in a skillet or toaster for a warm, caramelized edge.
Paired with Fruit – Serve alongside berries for a colorful breakfast plate.
Make It Dessert – Top with a scoop of vanilla ice cream and a drizzle of caramel sauce.

How to Store & Freeze

Storing:

• Keep at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to 6 days for longer freshness.

Freezing:

• Let the bread cool completely.
• Wrap tightly in plastic wrap and place in a freezer-safe bag.
• Freeze for up to 2 months.
• Thaw overnight at room temperature or reheat slices in the microwave.

Frequently Asked Questions

1. Can I use oil instead of brown butter?
   Technically yes, but you’ll lose the rich, nutty flavor. Brown butter is key to this recipe’s magic.
2. What can I substitute for sour cream?
   Greek yogurt works beautifully and keeps the bread just as moist.
3. Can I add mix-ins like chocolate chips or nuts?
   Absolutely! Fold in up to ½ cup of mini chocolate chips, walnuts, or pecans for extra flavor and texture.
4. Can I make muffins instead of a loaf?
   Yes. Divide the batter into a greased or lined muffin tin and bake for 18–22 minutes.
5. How do I know when the butter is properly browned?
   Watch for golden flecks at the bottom of the pan and a nutty smell—remove from heat immediately to prevent burning.

Final Thoughts
Brown Butter Sugar Cookie Banana Bread takes classic banana bread to a whole new level with its sweet cookie topping and deep, rich flavor. Whether you serve it for breakfast, dessert, or a midday treat, this loaf is bound to become a favorite in your baking rotation.

Try it once and you’ll be hooked. Be sure to save this recipe, leave a review, and share your homemade loaf with us on social media!

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

Nutritional Information (Per Serving):
Calories: 340 | Protein: 4g | Carbohydrates: 45g | Fat: 16g | Fiber: 2g | Sodium: 280mg

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