There’s something so cozy about baking banana bread. This version takes a classic favorite and gives it a bakery-style upgrade with brown butter, naturally sweet honey, and almond flour for extra flavor and tenderness.
The brown butter adds a deep, nutty richness that pairs perfectly with sweet ripe bananas, creating a loaf that feels a little special without requiring any complicated ingredients. Enjoy this Bakery Style Banana Bread along side your favorite Joe or cup of tea as is or served as an afternoon treat.
Sometimes I buy bananas just to allow them to get spotty and black – knowing I’ll need to bake banana bread. The crackly golden top, tender crumb, and cozy aroma filling the kitchen make it worth baking again and again.
Whether you’re enjoying a slice fresh from the oven or toasting leftovers the next day with a little better, Bakery Style Banana Bread is simple, comforting,and always a crowd pleaser.
Bonus!
If you’d like to freeze your banana bread, slice into pieces, wrap in Saran wrap and place in a freezer bag.
Banana bread is a favorite around here! Check these recipes for variations:
Banana bead with cinnamon walnut swirl
Bakery Style Banana Bread
Ingredients
- 4 over-ripe bananas, mashed - should be about 2 1/2 cups
- 1 stick or 1/2 cup brown butter, melted
- 2 large eggs
- 1/2 cup maple syrup or honey
- 2 tsp vanilla
- 1 cup almond flour
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2/3 cup optional walnuts or pecans, chopped
Instructions
- Preheat oven to 350 degrees F.
- Brown butter and allow to cool slightly.
- Mash bananas in large bowl.
- Whisk in browned butter, eggs, maple syrup, and vanilla.
- Stir in almond flour, baking soda, cinnamon, and salt.
- Fold in nuts if using.
- Pour into a parchment - lined 8X4 or 9X5 inch loaf an.
- Bake 50-60 minutes, tenting loosely with foil if it browns too quickly.
- Cool completely before slicing.
