This Brown Butter Banana Bread with Crumb Topping is the ultimate cozy bake — rich, moist, and full of warm, nostalgic flavor. Toasted brown butter brings a deep, nutty aroma, perfectly balanced by sweet, overripe bananas and a hint of cinnamon. A buttery brown sugar crumb topping adds a soft crunch, giving this loaf a coffee cake-like twist. Whether served warm with butter or repurposed into a decadent bread pudding, this banana bread is a comforting classic with a touch of elegance.

Why You’ll Love This Recipe

This isn’t your average banana bread. The browned butter adds a rich nuttiness, while the crumb topping gives it a coffee cake twist. It’s nostalgic, cozy, and just elevated enough to impress guests — or yourself.

Ingredients you’ll need

Banana Bread Ingredients

Unsalted butter (browned)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Very ripe bananas
All-purpose flour
Baking soda
Salt
Ground cinnamon (optional)
Toasted chopped walnuts (optional)

Crumb Topping

All-purpose flour
Brown sugar
Butter (softened)
Ground cinnamon
Salt

Equipment you will need

9×5-inch loaf pan
Mixing bowls (large + small)
Whisk + rubber spatula
Medium saucepan (for browning butter)
Parchment paper
Wire cooling rack

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How to Brown Butter

Melt butter in a light-colored pan over medium heat. Stir constantly. It will foam, then sizzle, and finally turn golden with a nutty aroma. Remove from heat immediately once browned and let cool before using.

Variations & Substitutions

Swap walnuts for pecans or chocolate chips
Make it dairy-free with vegan butter and plant-based milk
Use whole wheat pastry flour for a wholesome twist

How to Store & Freeze

Store in an airtight container at room temp for up to 3 days
Refrigerate up to 1 week
Freeze slices for up to 3 months (wrap tightly in plastic + foil)

Ingredients

1/2 cup unsalted browned butter melted
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla extract
3 very ripe bananas
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon optional
1/2 cup toasted chopped walnuts optional

Streusel Topping

1/2 cup flour
1/4 cup brown sugar
4 tbsp softened unsalted butter
1/4 tsp cinnamon
1 pinch salt

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
In a pot over medium heat, melt and brown your butter. Allow to cool about 10 minutes before mixing with the sugar and eggs.
In a small bowl, whisk together the flour, baking soda, salt (and cinnamon if using). Set aside.
In a large bowl, add the browned butter, brown and granulated sugars and whisk together. Add one egg at a time and whisk together. Add vanilla, and mix until smooth.
Stir in the mashed bananas.
Add the dry ingredients to the wet and gently fold until just combined — don’t overmix.
In a separate bowl, add a dash of flour to your nuts before folding them into the batter. I like to toast my nuts prior in the oven for about 10 minutes on 350°F.
Pour the batter into the prepared loaf pan.
Combine the crumb topping together in a small bowl and add on top of your bread batter.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.