I have used the same banana bread recipe for years.

And the fact I have kept to it must mean it’s pretty good, right?

But yesterday I came across a new recipe on Instagram that I fell in love with. Is anyone else with me in being a sucker for some of the things that come up on Instagram? Maybe it was because I was hungry and I had been running all day, but Dave and I got talking in the kitchen about some scheduling things and I decided it would be the perfect time to test out this new recipe I’d seen as we talked.

And guess what? It was sooo good. (It is from femalefoodie.com and I may have been under a rock because apparently this is a pretty popular site…looks like she has a lot of good stuff so check it out! I made a topping adaption from another recipe Lucy and I love.)

The girls and I had a lot of trouble not diving in as we were making enchiladas (I love evenings in the kitchen together…very rare these days so I have to live it up).

Anyway, when I find a good recipe I know I need to share it here. I want to be able to find it for future reference and also, you can’t keep a good thing to yourself, right?

(One of these has oatmeal in the topping, the other just has the brown sugar & butter part of the topping.)

So here you go!

Brown Butter Banana Bread

1/2 c. butter

4 large bananas

1 c. brown sugar

2 large eggs

1/3 c. sour cream

1 TBS. vanilla

2 1/4 c. flour

1 tsp. salt

1 tsp. baking soda

1 c. chocolate chips


3 TBS. melted butter

1/2 c. oats

3 TBS brown sugar


Start out by heating the oven to 350 degrees and melting the butter in a saucepan on medium heat until it froths up and starts to turn brown.

Turn off heat and let sit as you smash up 4-5 bananas in a bowl. (You can use a blender or just mix with a fork until quite smooth.)

Add brown sugar and butter and mix together, then add everything else.

Don’t over mix the flour.

Pour into one bread pan (this just makes one loaf), OR four mini bread pans (this is what I did).

Mix the topping up and drizzle over the top.

(I decided to use oatmeal in the topping for a couple loaves and just the brown sugar and butter in the topping for the other…I liked both but probably the oatmeal one a tiny bit better.)

Bake at 350 for 25-30 minutes for smaller loaves, 60-75 minutes for one large loaf. It will be done when nicely browned and a toothpick inserted in the middle comes out semi-clean (I like banana bread to be a smidgen underdone).


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  1. Oh yum!!! This is very similar to the recipe I’ve loved for years! ❤️

    Next time you make it (because let’s be real, there WILL be a next time 😉) , try blueberries instead of chocolate chips. 🥰. So yummy!!

  2. Um, I’m pretty sure she’s not racist. Her mom is half Japanese and runs the popular food blog, A Bountiful Kitchen.

  3. I’m making this recipe but my topping doesn’t look the same as yours in the picture – is it 1/2c oats (as stated) or should it be 1/2c flour or something else? Thanks!

    1. Hey Valerie, I’m sorry this got missed somehow! I hope you figured it out. It really is just oats and it is a weird consistency, not much to hold it together, but it works when baked on top. Let me know how yours turned out!

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