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Crunchy Brown Butter Rhubarb Banana Bread Recipe with Easy Sugar Crust

brown butter rhubarb banana bread - featured image
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A delicious banana bread featuring brown butter, tart rhubarb, and a crunchy sugar crust that adds texture and flavor. Perfect for spring or summer, this bread balances sweet and tangy with a nutty depth.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1/2 cup (115g) unsalted butter, browned and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1 cup rhubarb, chopped into 1/2-inch pieces
  • 2 tablespoons turbinado or coarse sugar
  • Optional: a pinch of ground cinnamon

Instructions

  1. Brown the Butter: Place 1/2 cup unsalted butter in a medium skillet over medium heat. Stir frequently until it melts, foams, and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  2. Prep the Rhubarb: Chop 1 cup rhubarb into 1/2-inch pieces. If using frozen, thaw and pat dry.
  3. Mix Wet Ingredients: In a large bowl, mash 3 ripe bananas until smooth but slightly chunky. Add browned butter, 3/4 cup granulated sugar, 2 eggs, and 1 teaspoon vanilla extract. Stir until combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon sea salt.
  5. Mix Batter: Slowly add dry ingredients to wet mixture, stirring gently just until combined. Do not overmix.
  6. Add Rhubarb: Fold in chopped rhubarb carefully to distribute evenly.
  7. Prepare Loaf Pan: Grease a 9×5-inch loaf pan or line with parchment paper. Pour batter into pan and smooth the top.
  8. Add Sugar Crust: Sprinkle 2 tablespoons turbinado or coarse sugar evenly over the top. Optionally, dust with cinnamon.
  9. Bake: Bake at 350°F (175°C) for 50-60 minutes. Check at 50 minutes with a toothpick; it should come out mostly clean with a few moist crumbs.
  10. Cool & Serve: Let bread cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the brown butter carefully to avoid burning; remove from heat once nutty aroma develops. Fold rhubarb gently to preserve pieces. If sugar crust browns too fast, tent with foil halfway through baking. Let bread cool completely before slicing to set crust.

Nutrition

Keywords: banana bread, rhubarb, brown butter, sugar crust, spring baking, easy banana bread, crunchy topping, quick bread

Find it online: https://twirltaste.com/crunchy-brown-butter-rhubarb-banana-bread-recipe-with-easy-sugar-crust/