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Perfectly tender and moist banana bread muffins with rich, nutty browned butter. Great for breakfast, quick mid-day snack, or some after dinner indulgence. Its a serious household favourite and our weekly go-to recipe. It’s easy, flavourful and packed full of bananas.

Nothing fancy is required to make these. That’s right it can all be done by hand in 1 bowl and doesn’t require a hefty list of ingredients to throw these seriously addicting muffins together.

We recommend doing it all by hand because it ensures you don’t over mix the ingredients. No one wants over cooked tough muffins or loafs. Besides less to clean and that’s always a bonus.

Banana bread or muffins actually keeps well for a decent amount of time. They can be stored on the counter tightly covered for 2-3 days or kept in the fridge for 1 week.

We listed 3-4 bananas in the ingredients list but this can be all done with just 3. The extra banana is for garnishing the tops which is thinly sliced pieces and pushed into the batter slightly before cooking. Same thing applies if making a loaf. You can thinly slice a banana lengthwise and push it into your loaf a little. With the bananas on top, the muffins/ loaf will take a bit longer to cook. We recommend checking directly beneath the bananas in the centre with a toothpick to see if its cooked and comes out clean. Leave in the oven until they reach your desired golden colour on top!

We hope you enjoy this recipe! Be sure to tag us @thecommunalfeast and #thecommunalfeast we would love to hear from you and love seeing what you’ve been cooking.

brown butter banana bread muffins

The most perfect little bites of banana bread goodness deepened with nutty flavours and aromas of browned butter
Prep Time10 minutes
Cook Time18 minutes
Additional Time5 minutes
Total Time33 minutes
Course: Breakfast
Servings: 16 or 1 loaf
Author: the communal feast


  • 3-4 ripe bananas mashed
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar lightly packed
  • 1/2 cup granulated sugar
  • 2 eggs room temperature
  • 1/4 cup plain greek yogurt
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 pinch of salt
  • 1 TBS cinnamon


  • Preheat oven to 350 degrees F. Grease muffin tin or loaf pan and set aside
  • In a small saucepan, melt the butter over medium heat until melted. Continue to cook stirring frequently until it turns brown and smells slightly nutty. About 5 minutes. The butter is ready when bubbles or foam no longer appear when stirring and you’ll notice a change in colour.
  • In a large bowl, combine butter and brown sugar, whisking until well combined. Add mashed bananas and 1 egg at a time mixing until fully incorporated. Add the vanilla and greek yogurt stirring to incorporate.
  • In a separate bowl or large measuring cup, combine the flour, salt, cinnamon and baking soda mixing with a fork to combine. Slowly add to the wet ingredients and whisk until fully incorporate.
  • Divide into muffin tins or pour in a loaf pan and bake 18-20 minutes for muffins and 50-60 minutes for a loaf.
  • Allow to cool slightly in the pan 1-2 minutes and transfer to a cooling rack to cool an additional 5 minutes.

brown butter banana bread muffins


April 19, 2020


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