Go Back

Brown Butter Banana Bread with Easy Crunchy Pecan Streusel Topping

A moist and flavorful banana bread enriched with browned butter and topped with a crunchy pecan streusel, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Banana Bread
  • 4 ripe bananas, mashed The riper the bananas, the sweeter the bread.
  • 1/2 cup unsalted butter, browned Watch closely while browning to avoid burning.
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
For the Streusel Topping
  • 1/2 cup chopped pecans Can be substituted with other nuts if desired.
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan over medium heat, melt the unsalted butter until it turns golden brown and has a nutty aroma.
  3. In a large mixing bowl, combine the mashed bananas, browned butter, sugar, and eggs. Stir until well blended.
  4. In another bowl, whisk together the baking soda, salt, and flour. Gradually add this mixture to the wet ingredients until just combined—avoid overmixing!
  5. In a small bowl, mix together the chopped pecans, brown sugar, and cinnamon until combined. Set aside.
  6. Pour the banana bread batter into a greased loaf pan, spreading it evenly. Sprinkle the pecan streusel topping on top.
Baking
  1. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack.
  3. Serve warm or at room temperature.

Notes

Store the bread in an airtight container at room temperature for up to 3 days; refrigerate for about a week or freeze for up to 3 months. Thaw at room temperature or microwave slices until warmed through.