Can I make this gluten-free?

Yes. Use a 1:1 gluten-free flour blend for best results.

Can I skip the brown butter?

You can, but it will lose depth. It's the key upgrade in this recipe.

Over mixing or too much flour can lead to a heavier texture. Mix just until combined.

Absolutely (but note adjustment in nutrition facts). Both work well, just keep additions to about 1/2 cup total.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist, bakery-style banana bread made with nutty brown butter and a warm cinnamon sugar swirl. Simple ingredients with refined flavor.

Scale

Cook Mode Prevent your screen from going dark

Brown the Butter. Melt butter over medium heat, stirring occasionally, until golden brown and fragrant. You’ll see small brown bits form at the bottom. This is where the flavor is. Remove from het and let cool slightly.
Mix the Wet Ingredients. In a large bowl, whisk together browned butter, mashed bananas, sugar, eggs, vanilla, and yogurt until smooth and fully combined.
Add the Dry Ingredients. Add flour, baking soda, salt, and cinnamon. Stir gently until just combined. Avoid over mixing to keep the crumb tender.
Make the Cinnamon Swirl. In a small bowl, mix sugar, cinnamon, and melted butter until it forms a thick paste.
Layer + Swirl. Pour half of the batter into a lined loaf pan. Add half of the cinnamon mixture. Swirl with a knife. Repeat with the remaining batter and swirl again, making sure to not overwork it.
Bake. Bake at 350℉ for 50 – 60 minutes, or until a toothpick inserted comes out mostly clean.
Cool. Let the bread rest for at least 20 – 30 minutes before slicing. This helps it set and improves the texture