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Small-Batch Banana Bread – Best Browned Butter Recipe

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This small-batch banana bread uses just one banana and browned butter for a nutty, toasty flavor that makes it incredibly moist and delicious. Perfect for when you have a single spotty banana and a craving that won’t quit.

Ingredients

Scale
  • 1 large very ripe banana
  • 4 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a mini loaf pan (about 5.75 x 3.25 inches) with non-stick spray or line with parchment paper, leaving overhang on the sides.
  2. Brown the butter: Place 4 tablespoons unsalted butter in a small skillet or saucepan over medium heat. Stir constantly. The butter will melt, foam, then crackle. After 3-4 minutes, when golden-brown specks form and it smells nutty, remove from heat immediately. Pour into a small bowl to stop cooking.
  3. Mash the banana in a medium mixing bowl with a fork until mostly smooth with a few small lumps. You should have about 1/3 to 1/2 cup.
  4. Add the browned butter (can still be warm), granulated sugar, egg, and vanilla extract to the mashed banana. Whisk until smooth and combined.
  5. In a small separate bowl, whisk together the all-purpose flour, baking soda, and salt. If using nuts, toss them in the flour mixture.
  6. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  7. Pour the batter into the prepared mini loaf pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check at 32 minutes if your oven runs hot.
  8. Let the loaf cool in the pan for 10 minutes, then lift out using parchment paper and transfer to a cooling rack. Cool completely before slicing (about 45 minutes).

Notes

Watch the butter carefully—it goes from perfect to burnt in seconds. Use a light-colored pan to see the color change. Room temperature egg is important to prevent the butter from seizing. Measure flour by spooning and leveling, not scooping. Let the bread cool completely before slicing to avoid crumbling. The flavors develop overnight, making day-old bread even better.

Nutrition

Keywords: small-batch banana bread, browned butter banana bread, single banana recipe, mini loaf banana bread, easy banana bread

Find it online: https://lyrafeast.com/small-batch-banana-bread-best-browned-butter-recipe/