This enriched loaf features milk, butter, and a touch of honey for gentle sweetness and a luminous crust that shines after baking. The crumb is soft, airy, and elastic, thanks to a well-developed dough and a windowpane-strength knead. A quick tangzhong boosts hydration and softness without making the dough sticky, giving the bread a plush interior and a high rise. The dough remains forgiving—the fat and milk proteins slow fermentation slightly, giving flavor and structure time to develop. It’s ideal for slicer-friendly loaves that don’t crumble, but it also transitions effortlessly into buns and rolls. Expect a bakery-style aroma, tender chew, and a golden-brown finish that looks as good as it tastes.
How to Make Brown Butter Banana Bread
Ingredients
Dough (baker’s percentages included for precision)
Bread flour: 400 g (100%)
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Whole milk (lukewarm): 200 g (50%)
Eggs (room temperature): 2 large, 100 g total (25%)
Unsalted butter (soft): 60 g (15%)
Honey or sugar: 30 g (7.5%)
Salt (fine): 8 g (2%)
Instant yeast: 7 g (1 standard packet) (1.75%)
Tangzhong (moisture booster)
Milk: 100 g
Bread flour: 20 g
Note: This paste is part of total hydration; do not add extra liquid beyond dough ingredients above.
Egg wash and finish
Egg: 1 beaten with 1 tsp milk
Optional glaze: 10 g melted butter or 1 tbsp milk brushed after baking for extra shine and softness
Instruction
Make tangzhong
Combine: Whisk 20 g flour with 100 g milk in a small saucepan until smooth.
Cook: Heat on low, stirring constantly until the mixture thickens to a pudding-like paste and lines appear on the bottom when swirled (about 2–3 minutes).
Cool: Transfer to a bowl to cool to room temperature (10–15 minutes). This prevents scrambling the eggs later.
Mix the dough
Activate yeast (optional): If using active dry yeast, dissolve it in 50 g of the lukewarm milk with a pinch of sugar and rest 5–10 minutes until foamy. If using instant yeast, add it directly to flour.
Combine wet ingredients: In a mixing bowl, whisk cooled tangzhong, eggs, remaining lukewarm milk, and honey.
Add dry ingredients: Add bread flour and salt. Sprinkle in yeast. Mix with a dough whisk or stand mixer (dough hook) on low until a shaggy dough forms, 1–2 minutes.
Ezoic
Incorporate butter: Add soft butter in small pieces, mixing until fully absorbed. The dough will feel sticky; resist adding flour now. Continue mixing 5–7 minutes on medium-low or knead by hand 8–10 minutes until smooth and elastic.
Knead to windowpane
Test: Stretch a small piece; it should form a thin, translucent window without tearing.
Adjust: If tearing quickly, rest the dough 5 minutes, then knead 2–3 minutes more. Proper gluten development ensures height and feathery crumb.
×
Ezoic
Bulk fermentation
First rise: Shape into a ball, place in a lightly oiled bowl, cover, and ferment until doubled, about 60–90 minutes at warm room temperature.
Climate tip: In cooler rooms, extend to 2 hours; in warmer rooms, watch the dough—not the clock. Over-proofing weakens structure.
Shape for the pan
Prepare pan: Grease a 9×5-inch (23×13 cm) loaf pan and line with a parchment sling for easy lift-out.
Degas gently: Turn dough onto a lightly floured surface. Press into a rectangle roughly 8×12 inches.
Roll and tension: Roll tightly from the short end into a log, pinch the seam, and tuck ends for surface tension. Place seam-side down in the pan.
Final proof
Second rise: Cover and proof until the dough crowns 1–1.5 cm above the pan and springs slowly back when poked, 45–75 minutes.
Preheat: Heat oven to 175–180°C (345–355°F) with a rack in the lower-middle position.
Bake
Egg wash: Brush the top gently with egg wash for glossy color.
Bake: 30–35 minutes until deep golden-brown. Internal temperature should read 93–95°C (200–203°F).
×
Ezoic
Finish: Optional—brush with melted butter or milk for sheen and a tender crust.
Cool
Unpan: Cool in the pan 10 minutes, then transfer to a rack to cool at least 60 minutes before slicing.
Slice: Use a serrated knife; cut in smooth motions to preserve the airy crumb.
Servings
Yield: 1 loaf, about 14–16 slices
Serving ideas:
Breakfast toast: Butter and honey or a smear of labneh and jam.
French toast: The enriched crumb soaks custard beautifully without collapsing.
Sandwiches: Egg salad, grilled chicken, or cucumber-mint for a soft bite with structure.
Tea-time: Light toasting with ghee and a sprinkle of cinnamon.
Note
Flour choice:
Strength: Bread flour gives height; all-purpose yields a softer crumb but slightly less rise.
Whole-grain: Replace up to 25% with whole wheat; add 10–15 g extra milk if dough feels tight.
Hydration and stickiness:
Don’t chase stickiness with flour: Slight tack is normal for enriched dough. Use short rests (autolyse) and proper kneading to transform texture.
Oil your hands: Minimizes sticking while shaping without compromising hydration.
Yeast and timing:
Instant vs. active: Instant can be mixed dry; active needs blooming.
Proof by feel: A gentle poke should fill slowly—your best indicator of readiness.
Tangzhong advantage:
Moisture retention: Keeps the loaf soft for 2–3 days.
Freeze-friendly: The crumb stays tender after thawing.
Egg wash alternatives:
Milk wash: Softer sheen, pale color.
Cream wash: Richer color, slight sweetness.
Butter glaze: Adds aroma and soft crust.
Storage:
Room temperature: Wrap airtight 2–3 days.
Freezer: Slice, wrap tightly, freeze up to 2 months. Toast straight from frozen for best texture.
Troubleshooting:
Dense loaf: Under-knead or under-proof; ensure windowpane and proper rise.
Collapsed dome: Over-proof; shorten final proof or reduce ambient warmth.
Greasy crumb: Butter added too early; ensure gluten forms before adding fat.
Tough crust: Overbaked or dry environment; brush milk/butter post-bake and consider a pan of hot water in the oven for light steam.
Scaling up:
Double batch: Use two pans; keep bake time similar but rotate pans midway.
Buns/rolls: Divide 12 equal pieces (about 47–50 g each), shape tight balls, and bake 18–22 minutes.
Other recipes
Honey butter dinner rolls:
Profile: Pillowy pull-apart rolls brushed with honey butter for a glossy, lightly sweet finish.
Method: Same dough with 10 g extra honey; bake as 12 rolls.
Serve: With soups, stews, or roasted meats.
Cinnamon swirl milk bread:
Profile: A ribbon of cinnamon-sugar spiraled through the loaf; no icing needed.
Method: Roll dough into a rectangle, sprinkle 50 g sugar + 6 g cinnamon + 20 g soft butter, then roll and proof.
Serve: Toasted with coffee or chai.
Garlic herb pan loaf:
Profile: Savory version scented with garlic and mixed herbs, tender yet robust for sandwiches.
Method: Reduce honey to 10 g; add 1 tsp garlic powder and 2 tsp dried herbs. Finish with butter-garlic glaze.
Serve: With grilled chicken and fresh tomatoes.
Chocolate chip brioche-style buns:
Profile: Dessert-leaning, softly sweet, studded with dark chocolate.
Method: Increase butter to 75 g; fold in 120 g chocolate chips after first rise.
Serve: Warm with a dusting of powdered sugar.
Sesame top sandwich loaf:
Profile: Nutty aroma and crisp contrast from toasted sesame on a soft top.
Method: Brush egg wash, sprinkle sesame, bake as usual.
Serve: Ideal for egg, tuna, or grilled veggie sandwiches.
Adaptations and inclusivity
Egg-free version:
Substitute: Replace eggs with 100 g milk + 20 g neutral oil.
Tip: Knead thoroughly; without egg proteins, gluten structure carries the lift. Extend bulk rise slightly.
Dairy-free version:
Substitute: Use unsweetened soy milk or oat milk; swap butter with 60 g refined coconut oil or vegan butter.
Tip: Watch proofing; plant milks often ferment slightly faster.
Refined-sugar-light:
Swap: Use honey or date syrup for the 30 g sweetener. Lower sweetness to 20 g if desired.
Whole-grain boost:
Swap: 25–30% whole wheat or spelt.
Hydration: Add 10–20 g extra milk; whole grains absorb more.
High-altitude note:
Reduce yeast: 5 g yeast; shorten final proof.
Bake temp: Increase by 5–10°C; check early to prevent over-browning.
Practical cues for success
Temperature matters: lukewarm liquids encourage yeast without damaging it. Cold butter slows mixing; room-temp butter blends seamlessly.
Tension equals lift: when shaping, create surface tension by rolling tightly and sealing seams; this supports the domed rise and prevents side slump.
Colour is a guide: A rich golden-brown indicates caramelisation of milk sugars and honey; aim for even color for flavor and texture balance.
Patience pays: Resist slicing hot—the crumb needs time to set for clean slices and sustained softness.
Why this loaf stands out
This recipe builds a tender, resilient structure around gentle sweetness, with a glossy finish and a cloud-soft crumb that stays fresh longer than typical pan loaves. The tangzhong adds moisture without stickiness, while proper kneading yields the windowpane elasticity that makes slices springy and tall. With inclusive adaptations and clear cues at every step, it’s reliable for everyday bread and festive occasions—equally at home as toast, French toast, or special sandwiches. The aroma, sheen, and rise evoke true bakery craft, yet the method is fully accessible at home.