Brown Butter Cinnamon Banana Bread

Let’s talk about butter: it’s delicious, right? We use it in tons of baking, on toast, to grease pans, etc. But, if you have never tried BROWNED BUTTER, then you, my friend, are missing out.

I still remember the first time I heard about browning my butter before I ate it or baked with it. I was watching Chef Michael Smith on the Food Network and he had made an insane loaf of homemade bread. But he didn’t stop there. He then continued to brown some butter and waited patiently for it to cool to room temperature and harden (well, through the magic of TV this only took minutes). He then proceeded to top his delicious bread with browned butter and I remember him saying something along the lines of: if you truly want to elevate your bread, top it with browned butter.

And I did.

And I loved it.

Thanks Chef Michael.

It goes without saying that when I saw a recipe that involved bananas (remember how I have so many in my freezer??) AND browned butter, I was sold. The cinnamon puts it over the top, too.

B Bath
My bananas having a nice warm soak after exiting the freezer. Their time has come!


Also, I’m a big believe in batch baking/cooking. You’re putting in the work anyways, so you might as well make four instead of one. That way you can share or freeze these to enjoy later.

If this is your first introduction to browned butter, might I suggest making some extra and setting it aside for your toast tomorrow morning? And: you are welcome. Trust me, you’ll be thanking me for introducing this to you as soon as you sink your teeth into it!

Brown Butter Cinnamon Banana Bread

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Cook Time:
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  • ½ cup flour
  • ½ cup sugar
  • 3 tsp. cinnamon
  • Dash of salt
  • 6 Tbsp. browned butter


  • 9 very ripe bananas, mashed
  • 1 ¼  cup browned butter
  • 3 cups sugar
  • 3 eggs
  • 6 tsp. vanilla
  • ¾ cup greek yogurt
  • ¾ cup milk
  • 4 ½ cups flour
  • 3 tsp. baking powder
  • ¾ tsp. salt
  • 4 ½ tsp. cinnamon


  1. Preheat the oven to 350.
  2. Spray 4 loaf pans with cooking spray.
  3. Brown the butter for both the topping and the batter in a pan. (Melt the butter over medium heat. Eventually, it will begin to foam. Continue heating it, stirring it occasionally. The colour will begin to change to a deep brown and the smell will be ahhhh-mazing – kind of like toffee! Remove from the heat and allow to cool. (Or, if you’re really hungry, don’t . . . I didn’t, and my loaf was AWESOME!).
  4. In a small bowl, stir together all of the topping ingredients.
  5. In a larger bowl, mash the bananas and whisk in the browned butter, sugar, egg, vanilla, yogurt, and milk.
  6. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the dry mixture to the wet banana mixture and fold until just combined.
  7. Pour the batter evenly into the 4 loaf pans. Sprinkle the topping over.
  8. Bake for about 1 hour and 30 minutes, or until a toothpick inserted into the centre comes out clean. I usually check mine after an hour, and then put it on 10-15 minute intervals.
  9. Take out and cool on a wire rack.
  10. Cut yourself a big slice and enjoy! Top it with a bit of extra browned butter if you so wish.