Are you tired of the same old run-of-the-mill banana bread to use up those ripe bananas? This recipe for Brown Butter Streusel Topped Banana Nut Butter Bread just might be the change you need. In fact, you can totally change up those traditional recipes to include Nutella swirls, toffee chips, or other chopped fresh or dried fruit. If you’re looking for a change, why not try one of our favorite versions using brown butter for a toffee flavor, nut butter for richness and tenderness, and a streusel topping for texture and added flavor depth?
A Slightly Different Banana Bread Recipe
This banana bread recipe is a little different than most because it doesn’t include eggs. It does have nut butter in the batter and is topped with a nut butter streusel. Oh! And don’t forget the brown butter! You can make this recipe dairy free by using plant-based butter for both the brown butter and streusel topping. Let’s check out my recipe for Brown Butter Streusel Topped Banana Nut Butter Bread. Be sure to check out my troubleshooting tips at the end of this post if you find you have quick bread baking issues like a sinking center. 😉
Brown Butter Streusel Topped Banana Nut Butter Bread Ingredients
The ingredients are pretty simple and found in most pantries and fridges. You’ll need butter (regular or plant-based), very ripe bananas (2-3 medium/large), nut butter (like peanut butter or almond butter), vanilla, granulated sugar, brown sugar, all-purpose flour, baking soda, and salt. That’s it!
Make the Streusel Topping
In a small bowl, combine the flour and brown sugar. Add 30 grams (¼ cup) of all-purpose flour. Then add 48 grams (¼ cup packed) brown sugar. Whisk or stir until both ingredients are combined.
Now add the creamy ingredients. Place 29 grams (⅛ cup or 2 tablespoons) of cold diced butter on top of the flour mixture. You can use either regular butter or plant-based butter for a dairy-free/vegan bread. Add 24 grams (1½ tbsp) of nut butter. I use peanut butter because that’s what I have on hand, but you could use another nut butter like almond or seed butter if there’s a nut allergy.
Cut in both butters. I prefer to use a pastry cutter, but you can use forks or knives. I have used a food processor, but it doesn’t work as well for me because it’s too easy to overmix leaving a large mass. Simply combine just until the mixture resembles small peas or individual small chunks. Then, set the mixture aside until you’re ready to top the batter.
Brown the Butter
What is Brown Butter?
Adding brown butter to banana bread adds an extra special flavor and depth. To make brown butter for any recipe, you simply heat butter on low until it melts and comes to a simmer. The simmering butter sizzles meaning water is bubbling and popping allowing the water to evaporate. Once the water evaporates, the butter stops sizzling and the remaining solids, which are proteins and fat, continue to cook. After a few minutes, those solids turn brown leaving a toffee-like, nutty smell resembling dark brown sugar in color. Browning butter enhances the sweetness and nuttiness of banana bread, but it makes a great addition to a variety of quick breads, cookies, muffins, and even savory dishes like mashed potatoes and roasted vegetables.
Brown Butter Steps
Melt the Butter
In a small-medium saucepan, add 57 grams (4 tablespoons or ½ stick) chunked butter. You can use either regular butter or plant-based butter; the results should be the same. Cutting the butter into chunks helps to melt the butter more quickly as there’s less mass to melt. Place the saucepan on the stove and turn the burner on low heat. Maintain that low heat level to prevent splatters and burned butter.
TIP: A light color saucepan (like stainless steel) is best as it allows you to see the proteins brown more clearly as they cook, helping to prevent burning.
Butter Sizzles & Water Evaporates
As the butter heats, it melts and begins to sizzle meaning that water is evaporating. You want all of the water to evaporate, so keep cooking the butter until the sizzling stops. If the butter splatters, the heat may be too high; if not, you can place a lid ajar on the saucepan. Leave space for water to evaporate in the air from the saucepan.
Particles Turn Brown
During this time, you’ll start to notice small particles form and sit on the bottom of the pan. These particles are butter proteins and will turn brown as they cook. Occasionally, you can move the saucepan back and forth to move the butter around preventing the brown bits from sticking to the bottom or use a spatula to scrape the bottom of the pan. Keep an eye on the butter so it doesn’t burn. If it does, you’ll likely want to throw it out and start over; however, upon doing this on one occasion, but husband used the “burned” butter on toast and said it was just fine. “To each his own.”
The butter is ready when the sizzling stops, the butter has a nutty, caramel, or toffee scent, and the butter bits are dark brown in color like dark brown sugar. Remove the saucepan from the heat and set it aside for a few minutes allowing the butter to cool slightly.
Make the Batter
Preheat Oven & Prepare Baking Dish
Preheat the oven to 325°F (163˚C), if using a glass baking dish, or 350˚F (177˚C), if using a metal baking dish. Glass conducts heat more slowly than metal, but it retains heat for longer causing overbrowning or even burning on the sides and bottoms. That’s why the baking temperature for glassware is little lower than metal.
Grease a 9- x 5- inch loaf pan (8.5 x 4.5 works, too). Place a sheet of parchment paper in the pan. Use a pair of scissors to cut down the parchment corners to where it meets the pan. Overlap the flaps so the paper sits flush to the pan. If the flaps are in the way, simply trim them so they sit flush against the edges or pan. If you’re used to making banana bread without using parchment paper, follow your normal routine as this banana bread should remove as your banana bread normally does.
TIP: Cutting the corners of the parchment paper allows for a smooth, flush liner eliminating potential creases in the bread. Leave the tops overhanging to grab for lifting out the baked bread and to prevent the streusel topping from falling off onto the oven floor.
Mash Bananas, Add Wet Ingredients & Sugar
Combine the wet ingredients and sugars. To a large bowl, add 375-400 grams (2 cups or 2-3 medium to large) ripe to very ripe bananas. Use a fork to mash them. Add 120 grams (½ cup) of preferred nut butter; I use the same nut butter that I use in the streusel. Add 1 tsp vanilla and stir until all the ingredients are combined.
TIP: If your ripe bananas are ready for banana bread and you’re not, simply place them in the fridge until you’re ready or for a week or so. The skins will turn very brown like in the image below, but they will still be okay to use in banana bread. Don’t throw them out!
To the banana mixture, add 100 grams (½ cup) of granulated sugar. Then, add 96 grams (½ cup packed) of brown sugar. Stir until all the ingredients are combined.
Pour in the somewhat cooled brown butter. Stir again until all is mixed well.
Combine Dry Ingredients
Combine the remaining dry ingredients. In a separate bowl, add 240 grams (2 cups) of all-purpose flour; be sure to fluff, scoop, and level off the flour if using a measuring cup. Then, add 4 grams (1 teaspoon) of baking soda. Finally, add 2 grams (¼ teaspoon) of salt. Whisk to combine all of the dry ingredients.
Add Dry to Wet Ingredients
Add all the flour mixture to the wet ingredients. Stir with a spoon just until combined and no flour streaks remain.
TIP: Careful not to overmix. Overmixing activates the gluten in the flour that will cause a quick rise followed by sinking during baking.
Gently fold in optional mix-ins as desired such as chopped nuts, chocolate chips, or toffee chips.
Spoon Batter into Pan & Add Streusel Topping
As soon as the batter is mixed, spoon it evenly in the pan. Smooth out the top to avoid lumps; you’ll notice a small lump on the top of my bread in the image, because I didn’t smooth it out enough ☹. Distribute the streusel topping evening on top of the batter covering all edges and corners.
Baking Time!
Place the pan in the preheated oven. If using a metal baking dish, bake the bread for 1 hour to 1 hour and 10 minutes. If using a glass baking dish like me, bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Regardless of the baking time, a toothpick inserted in the center should come out clean or the internal temperature should reach 200°F (93˚C).
TIPS: If the bread begins to brown too quickly or it’s getting too dark near the end, place tented foil over the top for the remainder baking time. Glass baking pans hold heat more than metal so baking at a lower heat prevents the bottom and sides from overbrowning.
Brown Butter Banana Nut Butter Bread is Hot Out of the Oven
The bread is hot out of the oven! Allow the bread to cool in the pan for 10 minutes. Then, lift the overhanging parchment paper and place the loaf on a wire rack to cool for another 30 minutes or longer; you can let it cool overnight and eat it for breakfast the next morning.
Close Ups: Exterior & Interior of the Banana Nut Butter Bread
Let’s check it out! Notice the even browning all around. The streusel topping clearly adds visual texture to the overall look. It highlights the nut butter in the bread without being overpowering and adds a little crunch. Notice how easily the streusel stays on the bread, since it baked sturdily into the batter. The knife cuts through smoothly. The inside shows a smooth, evenly textured bread. The crumb’s tenderness is a result of the butter, bananas, and nut butter.
Storing Suggestions: Brown Butter Banana Nut Butter Bread
If not cutting the bread after it cools, wrap it tightly in plastic wrap or foil and allow it to sit at room temperature for up to 3 days. Cut the bread into slices and store it sealed in a container or plastic bag at room temperature for up to 3 days. For longer storage, place slices in a sealed container or freezer bag and in the freezer for up to 3 months. From frozen, remove as many slices as desired and heat in the microwave for about 45 seconds or until heated through.
Quick Bread Troubleshooting: The following solutions should work with any quick bread recipe.
I. If you have a sinking center:
4 main reasons-
1. Too much liquid to flour ratio or flour to liquid ratio:
Liquid can include bananas, oil/butter, eggs, and yogurt/milk. Weighing the ingredients is a much better option than using cup measurements since a simple 1-2 tablespoon of extra liquid or flour can result in a sinking center.
2. Overmixing the flour once added to the batter:
Once flour touches wet ingredients, it begins to develop its gluten. Overmixing quick bread batter causes gluten development too quickly. Once that overly mixed batter encounters heat, the batter rises quicker than it should thus it “falls” and sinks in the center during baking. For this reason, it’s best to prepare the streusel topping or other mix-ins along with mixing the dry ingredients together before making the batter. It’s important to limit the amount of time for gluten development once all the ingredients are combined.
3. Inactive, not enough, or too much leavening:
Acid is needed to activate the baking soda. In fact, bananas combined with brown sugar and other ingredients have enough acid to activate the baking soda. Thus, it’s not necessary to add vinegar or sour cream. However, many quick bread recipes call for baking soda along with baking powder, vinegar, sour cream or yogurt. If the bread sinks, there may be too much leavening and needs to be decreased. Conversely, if the bread is flat, there’s likely not enough acid to interact with the baking soda.
4. Not baking long enough:
A regular size loaf-pan quick bread (8.5- x 4.5- or 9- x 5- inch loaf pan) will likely take between 60 and 90 minutes to bake. Place a toothpick, dried spaghetti stick, or thermometer down in the center to check for doneness; the tester (toothpick or dried spaghetti) should be clean when removed. If using a thermometer, the temperature should read 200°F-205°F. If you find your bread is taking too long to bake, consider dividing up the batter between two loaf pans; the loaves will be small, but the bread will bake more quickly.
II. If the bread browns too much on the bottom:
1. A very dark or nearly burned bottom could be a result of the baking dish material. If baking in a glass pan, consider baking the bread at 325°F (163˚C) for 65-90 minutes. Glass pans may cause the bread bottom to brown too quickly if baked at 350°F (177˚C) or higher. While glass pans take longer to heat up than metal, they retain heat much longer which can cause overbrowning. Ovens vary, so gauge based on your experience and oven tendencies. It’s good to invest in an oven thermometer so you know the exact temperature at which your oven bakes, allowing you to adjust accordingly.
III. If the bread browns too much on top while baking:
1. A top browning too quickly may need attention. Check the coloring of the bread at 45 minutes. If the top is browning too much too quickly, place a piece of tented foil over the top for the remaining baking time. If adding the foil, simply lay it on top, there’s no need to “tighten” it down.
Brown Butter Streusel Topped Banana Nut Butter Bread Final Thoughts
I love the smell of my house when I make this bread. There’s a balanced smell of bananas, nut butter, and toffee along with the expected sweetened, baked bread scent… so divine. I love making this bread and Scott thoroughly enjoys eating it. We hope you give it a try and enjoy it as much as we do. Overall, this is a nice but different take on the traditional banana bread.
Baker’s Perspective
This is a simple quick bread; however, there are few extra steps that are totally worth the time to enhance a traditional banana bread’s flavor and richness. The streusel topping requires a little extra work to cut in the butter, but you could prepare the topping the day before and store it in the fridge. Browning the butter also takes a little time, an additional 10 minutes, but the nutty, caramel-y flavor works incredibly well with the bananas and nut butter. The rest of the recipe is pretty standard to a traditional banana bread. The key(s) to making this bread a success is/are limited stirring and time the flour interacts with the wet ingredients prior to baking along with the necessary baking time to prevent a sinking center.
Taster’s Perspective
The streusel topping is simply heavenly to eat highlighting the nut butter in the bread and adding a little crunch for texture. The brown butter adds a hint of nutty or toffee flavor to balance out the sweet bananas. The brown sugar adds a hint of molasses and adds depth combined with the brown butter. The nut butter clearly works well with the bananas (peanut butter and banana sandwiches, mind you). Altogether, while seemingly so, this bread is not complex; however, the variety of flavors meld together well to produce a well-balanced, tasty, and satisfying treat.
Check out my YouTube video on how to make this quick bread. “Brown Butter Streusel Topped Banana Nut Butter Bread: An Egg-Free, Flavor-Filled Sweet Treat”.
Brown Butter Streusel Topped Banana Nut Butter Bread
Ingredients
Streusel Topping:
- 30 g (¼ cup) all-purpose flour
- 48 g (¼ cup packed) brown sugar
- 29 g (⅛ cup / 2 tbsp) butter, diced and cold regular or plant based
- 24 g (1½ tbsp) nut butter (peanut butter, almond butter, or seed butter) the same nut/seed butter used in the batter
Batter:
- 57 g (4 tbsp / ½ stick) butter, in large chunks regular or plant based
- 375-400 g (2 cups / 2-3 medium/large) very ripe bananas
- 120 g (½ cup) nut butter (peanut butter, almond butter, or seed butter) the same nut/seed butter used in the streusel
- 1 tsp vanilla extract
- 100 g (½ cup) granulated sugar
- 96 g (½ cup packed) brown sugar
- 240 g (2 cups) all-purpose flour fluffed, scooped, & leveled off if using measuring cup
- 4 g (1 tsp) baking soda
- 2 g (¼ tsp) salt
Optional Mix-Ins:
- ½-¾ cup chopped nuts pecans, walnuts, almonds, hazelnuts, peanuts, etc.
- ½-¾ cup chocolate chips any preferred flavor
- ½-¾ cup toffee chips
Instructions
Make the Streusel Topping (~5 minutes):
- In a small bowl, add the flour and brown sugar. Whisk or stir until combined.
- Add both the butter and nut butter. Cut in both ingredients using a pastry cutter, forks, or knives just until the mixture resembles small peas. Set the mixture aside.
Brown the Butter (5-8 minutes):
- Place butter in a small-medium saucepan. Over a stove, heat on low heat. Allow the butter to melt, sizzle, and turn brown. Butter will sizzle as the water evaporates. The small proteins will begin to turn brown and look like brown bits sitting on the pan bottom. The butter is ready when the sizzling stops, the butter smells nutty/caramel-y/toffee, and the butter bits are a dark brown color (like dark brown sugar). Remove from heat and set aside to cool for a few minutes.TIPS: Cutting the butter in large chunks allows it to melt more quickly and evenly. Keep the temperature on low as the butter will splatter as it sizzles. To prevent a messy stove, use a tall-sided pot; you can also add a lid to the top left ajar until the butter stops sizzling. Keep an eye on the butter so it doesn’t burn. Once the butter stops sizzling, watch it carefully as it continues to brown. Remove it from the heat before it burns.
Make the Batter (~10 minutes):
- Preheat oven to 325°F (163°C), if using a glass baking dish, or 350˚F (177˚C) if using a metal baking dish. Grease and parchment line a 9- x 5- inch loaf pan (8.5 x 4.5 works, too). Use a pair of scissors to cut down the parchment corners to where the paper meets the pan. Overlap the flaps so the paper sits flush to the pan.TIP: Cutting the corners of the parchment paper allows for a smooth, flush liner eliminating creases in the bread. Leave the tops overhanging to grab for lifting out the baked bread and to prevent the streusel topping from falling off onto the oven floor.
- Add bananas to a large bowl, use a fork to mash them. Add the nut butter and vanilla. Stir until combined.
- Stir in both sugars until combined.
- Pour in the brown butter and stir until combined.
- In a separate bowl, combine flour, baking soda, and salt. Whisk to combine.
- Add the flour mixture to the wet ingredients and stir with a spoon just until combined and no flour streaks remain.TIP: Careful not to overmix. Overmixing activates the gluten in the flour that will cause a quick rise followed by sinking during baking.
- Gently fold in optional mix-ins as desired such as chopped nuts, chocolate, or toffee chips.
- Spoon the batter evenly in the pan and smooth out the top.
- Distribute the streusel topping evening on the batter.
Bake & Enjoy (1 hour to 1 hour 30 minutes):
- Place the pan in the preheated oven and bake for 1 hour to 1 hour and 10 minutes if using a metal baking dish or 1 hour 15 minutes to 1 hour 30 minutes if using a glass baking dish. The bread is done when a toothpick inserted in the center comes out clean or the internal temperature reaches 200°F (93˚C).TIPS: If the bread begins to brown too quickly or it’s getting too dark near the end, place tented foil over the top for the remainder baking time. Glass baking pans hold heat more than metal so baking at a lower heat eliminates the bottom and sides from overbrowning.
- Allow bread to cool in the pan for 10 minutes. Lift the overhanging parchment paper and place the loaf on a wire rack to cool for another 30 minutes or until ready to eat. Slice, serve, and enjoy!
Video
Notes
You might be interested in some of these other sweet treats.
New Zealand Kiwi Quick Bread (GF Option)
Quesadilla Salvadoreña Sweet Cheese Pound Cake
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!