Disclosure: This post contains affiliate links. If you click on one of these links and make a purchase, I’ll earn a commission. There is no additional cost to you. Read my full disclosure policy here.
Banana bread is one of my favorite holiday treats. I’ve enjoyed it every year since before I can remember. It’s also a great gift for a teacher or an administrative assistant. This recipe takes banana bread to the next level by adding browned butter icing to an already moist delicious bread.
My recipe is adapted from Sugar & Spice by Celeste and All Recipes. The combination of both recipes into one dish is phenomenal. After you try it, I’m sure you’ll be convinced that banana bread was always meant to be served with browned butter icing.
Banana Bread With Browned Butter Icing
- 3/4 cup butter softened
- 8 ounces cream cheese softened
- 2 cups sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mashed bananas about 4 medium bananas
- 1 cup finely chopped walnuts omit if desired
Browned Butter Icing
- 1/4 cup butter
- 2 cups powdered sugar
- 2 tbls heavy cream
- 1.5 tsp vanilla extract
- 2 tbsp hot water
Preheat oven to 350 degrees. Grease and flour three 8x4 inch loafpans.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add vanilla.
Combine flour, baking powder, baking soda, and salt in separate bowl. Gradually add to butter mixture, alternating with mashed bananas. Beat at low speed after each addition just until blended. Stir in walnuts. Spoon batter into prepared pans.
Bake in preheated oven for 50 minutes or until a long wooden pick inserted in center comes out clean, top is golden brown, and sides pull away from pan. If necessary, shield with aluminum foil last 15 minutes to prevent browning.
Cool bread in pans on wire racks for 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing.
Prepare browned butter icing while bread cools. Heat butter in a saucepan over low heat until golden brown, about 15 minutes. Remove from heat and stir in confectioners' sugar, cream, and vanilla extract. Add water, mixing vigorously until smooth.
Drizzle browned butter icing over bread before serving.
Make Banana Bread
Mix ingredients according to recipe above. Since this is a bread recipe, the batter will be a little thicker than with a cake. I find it easier to mix if you alternate the flour and mashed bananas rather than adding the flour by itself. Either way, add it slowly.
Once everything is mixed, pour into prepared pans until they are about 3/4 of the way full. I prefer to use disposable loaf pans since I give banana bread out as gifts. You can buy them in the baking section of most supermarkets and they usually come with lids.
Place the three pans side by side in the oven and bake according to the recipe above. Depending on your oven, you may need to place aluminum foil on top in the last 15 minutes of baking to prevent browning. However, you do want the bread to have a nice golden color.
When the top is golden, the sides start pulling away from the pan, and a wooden stick inserted into the middle comes out clean, remove from oven and let cool on a wire rack.
If you are using disposable loaf pans, you don’t need to remove the bread from the pans to cool. If you’re serving shortly, let the bread cool for 10 minutes then remove from pan and allow the bread to cool an additional 30 minutes on the wire rack.
While the bread cools, prepare the browned butter icing.
Make Browned Butter Icing
This part of the recipe takes a lot of upper body strength so be prepared. Brown butter for 15 minutes in a saucepan over low heat, but be careful not to let it burn. It’s called browned butter not burned butter. Once the butter is browned, stir in the rest of the remaining ingredients and mix like crazy.
Slice the banana bread then drizzle the browned butter icing over the top. Serve and enjoy!
Bonus Tip: Make in Advance and Freeze
If my previous posts about Slow Cooker Thanksgiving and Lasagna for the Holidays, didn’t clue you in, I’m just going to come out and say it: I love cooking shortcuts. This includes using a slow cooker (which I can’t figure out how to incorporate into this recipe) and making things in advance and freezing them.
Since this recipe makes three loaves, it’s perfect for making in advance and freezing. Once the bread is completely cool, double wrap it in plastic wrap and place in the freezer. Take it out of the freezer a few hours before you’re ready to serve and allow to thaw on the counter. Make the browned butter icing right before serving and drizzle on top.
If you’re giving this recipe as a gift, I would just drizzle enough icing over the top to coat the surface. Otherwise, your recipient might end up with a gooey, delicious mess.
I hope you enjoy this recipe as much was we do. Please share your pictures with me on social media if you try it out!