Grammy's Kitchen · Banana Bread · Brown Butter Banana Bread
One of 35 banana bread recipes we measured
from krollskorner.com
It ranks #33 of 35 for sweetness perceived among the banana bread recipes we compared. 9 cooks on krollskorner.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 53% | 47% |
| total sugar | 83% | 77% |
| egg | 42% | 45% |
| leavener | 3% | 2% |
| salt | 2% | 1% |
| liquid | 34% | 0% |
| fruit | 117% | 169% |
| mix-ins | 0% | 25% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 114 g | 1/2 cup unsalted butter (browned and slightly cooled) |
| 200 g | 1 cup granulated sugar |
| 14 g | 1 Tbsp. vegetable oil |
| 100 g | 2 large eggs (room temperature) |
| 281 g | 1 1/4 cups mashed overripe bananas (about 3 medium bananas) |
| 82 g | 1/3 cup buttermilk (room temperature) |
| 9 g | 2 tsp. vanilla extract |
| 240 g | 2 cups all-purpose flour (spooned and leveled) |
| 5 g | 1 tsp. baking soda |
| 2 g | 1/2 tsp. baking powder |
| 6 g | 1 tsp. kosher salt (or 1/2 tsp fine sea salt) |
| 1 g | 1/2 tsp. ground cinnamon |
| 1 g | 1/4 tsp. ground nutmeg |
Method: 8 steps, published by krollskorner.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve made this recipe about 10 times now and it’s nearly a weekly staple at our house. The only edit I’ve done is added chia seeds for fiber. When I do I just up the buttermilk and butter to keep the moisture and it comes out perfect. I also use half the sugar” — a cook, 5.0★
“Hello. I love making your banana bread with brown butter. Is it just me or when I convert to metric the amount of banana is in grams but butter, flour and sugar are in ml which my scale really over calculated for some reason, the first time I made this recipe” — a cook, 5.0★