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Brown Butter Streusel Topped Banana Nut Butter Bread

Try this take on a traditional banana bread consisting of brown butter, nut butter, and streusel topping. It's egg free and can be dairy free. You can use a nut or seed butter. The brown butter adds a subtle toffee flavor while the streusel topping adds crunch and texture. Nut butter contributes to tenderness and balances out the banana flavoring.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana bread, quick bread, brown butter bread, nut butter bread, peanut butter and banana bread
Servings: 8 slices
Author: Summer

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

Storing Suggestions:
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 30- 45 seconds or until heated through.