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Brown Butter Pumpkin Banana Bread: Easy Fall Recipe

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This brown butter pumpkin banana bread combines nutty browned butter, sweet pumpkin, and ripe bananas for an incredibly moist and flavorful fall loaf. It’s a simple yet elevated twist on classic banana bread that will become your go-to autumn treat.

Ingredients

  • Unsalted butter, ½ cup (1 stick, 113g)
  • Ripe bananas, 3 medium (about 1 cup mashed)
  • Pumpkin puree, ½ cup (120g)
  • Granulated sugar, ¾ cup (150g)
  • Light brown sugar, ¼ cup (50g), packed
  • Large eggs, 2, room temperature
  • Vanilla extract, 1 teaspoon
  • All-purpose flour, 1 ¾ cups (220g)
  • Baking soda, 1 teaspoon
  • Ground cinnamon, 1 teaspoon
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ¼ teaspoon
  • Salt, ½ teaspoon
  • Chopped walnuts or pecans, ½ cup (optional)
  • Chocolate chips, ½ cup (optional)
  • Dried cranberries, ¼ cup (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed ends with butter or cooking spray.
  2. Brown the butter. Place the ½ cup (113g) of unsalted butter in a light-colored saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 4-5 minutes, the butter will turn golden and small brown specks will appear at the bottom. It will smell nutty and amazing. As soon as it turns amber, remove it from the heat and pour it into a heatproof bowl to stop the cooking. Let it cool for 10 minutes while you prepare the other ingredients.
  3. Mash the bananas. In a large bowl, mash the 3 ripe bananas with a fork or potato masher until mostly smooth with a few small lumps. You want about 1 cup of mashed banana.
  4. Combine the wet ingredients. To the mashed bananas, add the ½ cup (120g) pumpkin puree, ¾ cup (150g) granulated sugar, ¼ cup (50g) packed light brown sugar, 2 room temperature eggs, and 1 teaspoon vanilla extract. Whisk until smooth and well combined. Now slowly drizzle in the cooled browned butter, whisking continuously.
  5. Mix the dry ingredients. In a separate medium bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ½ teaspoon salt.
  6. Combine wet and dry. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently. Stir just until you no longer see streaks of flour. A few small lumps are okay. If you’re adding nuts or chocolate chips, fold them in at this stage.
  7. Pour into the pan. Scrape the batter into your prepared loaf pan and spread it evenly. Tap the pan on the counter a few times to release any air bubbles.
  8. Bake. Place the pan in the preheated oven and bake for 50-60 minutes. At the 45-minute mark, check the bread. If the top is browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool properly. Let the bread cool in the pan for 15 minutes. Then use the parchment paper overhang to lift it out and transfer to a wire rack. Cool completely before slicing—at least 1 hour.

Notes

Don’t rush the butter browning. Use room temperature ingredients. Measure flour correctly by spooning and leveling. Check for doneness early. Let the bread cool completely before slicing. Double the recipe for gifts—this bread freezes beautifully.

Nutrition

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

Find it online: https://sparklechew.com/brown-butter-pumpkin-banana-bread-easy-fall-recipe/