Moist banana bread made with rich brown butter and topped with a smooth cream cheese frosting. This easy banana bread recipe uses ripe bananas and simple pantry ingredients for a flavorful loaf with a soft, tender crumb. Perfect for breakfast, dessert, or a make-ahead snack. Includes tips for making brown butter and storing banana bread.

A rich and nutty twist on classic banana bread, this version uses brown butter for extra depth and is topped with a luscious browned butter cream cheese frosting. Perfect for brunch or an indulgent snack.

Ingredients

For the Banana Bread

3 very ripe bananas (medium, about 320g)
½ cup superfine sugar (100g)
½ cup light brown sugar (110g)
1 stick unsalted butter (113g) — browned (see instructions)
2 large eggs
⅓ cup Greek yogurt (81g)
1 tsp vanilla extract
1 tbsp vegetable oil
1⅓ cups all-purpose flour (160g)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup pecans (90g), roughly chopped

For the Browned Butter Frosting

3 tbsp browned butter (42g) — reserved from earlier
3 oz cream cheese (85g), room temperature
1½ cups powdered sugar (180g)
1 tsp vanilla extract
Pinch of salt

Instructions

1. Brown the Butter

Use a light-colored saucepan and cut 2 sticks (227g) of unsalted butter into chunks.
Melt over medium heat. The butter will bubble and crackle as it cooks. Stir occasionally.

Once the crackling stops, it will quickly turn golden brown and release a nutty aroma. Watch closely to avoid burning. When browned, immediately pour into a heatproof bowl.

Let it cool slightly. If you’re making the frosting, reserve 3 tablespoons of this brown butter and set aside. Use the rest for the banana bread.

2. Make the Banana Bread

Preheat oven to 350°F (180°C). Grease and line a 9×5 inch loaf pan.

In a large bowl, whisk together:

Melted brown butter
Superfine sugar
Light brown sugar

Mash bananas in a separate bowl, then whisk into the butter-sugar mixture.

Add and whisk in:

Eggs
Greek yogurt
Vanilla extract
Vegetable oil

Sift in:

Flour
Baking powder
Baking soda
Salt

Switch to a spatula and fold in the chopped pecans.

Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

3. Make the Frosting

Ensure the reserved brown butter and cream cheese are at room temperature. Beat together until creamy.

Gradually add the powdered sugar, mixing on low speed to combine. Add vanilla extract and a pinch of salt.

Beat on high for about 1 minute until fluffy and smooth.

4. Frost and Serve

Spread the frosting generously over the cooled banana bread. Slice and enjoy.

Tips

Use very ripe bananas for natural sweetness and flavor.
Brown the butter ahead of time and refrigerate it to save time during baking.
Use a light-colored pan when browning butter to easily monitor the color change.
Stir in pecans last with a spatula to avoid clogging your whisk.

Variations and Substitutions

No pecans? Use walnuts, almonds, or skip the nuts altogether.
Dairy-free? Use plant-based butter and a dairy-free yogurt.
No superfine sugar? Regular granulated sugar works too, though superfine dissolves more easily.
Frosting alternatives: Swap cream cheese frosting with a simple glaze or dusting of powdered sugar.

FAQs

Can I freeze banana bread?
Yes! Wrap it tightly and freeze for up to 3 months. Frost after thawing.

How long does it keep?
Stored in an airtight container, it stays fresh for 3 days at room temp or 5 days refrigerated.

Can I make muffins with this batter?
Yes! Divide into a muffin tin and bake at 350°F for 18–22 minutes.

Serving Suggestions

Enjoy with a cup of coffee or chai.
Serve slices warm with an extra smear of butter.
Add sliced fresh bananas on top for a decorative touch.

Why You’ll Love This Recipe

Rich, nutty brown butter adds unbeatable depth.
Moist and tender crumb thanks to yogurt and bananas.
Easy to customize with nuts or mix-ins.
Creamy, flavorful frosting makes it next-level.
Perfect for breakfast, dessert, or gifting!