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Best Brown Butter Banana Bread with Walnuts – Easy Recipe

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This brown butter banana bread with toasted walnuts is the kind of recipe that becomes a staple—the one you make for every brunch, every potluck, every time you have spotty bananas and want something special. It’s simple enough for a Tuesday night experiment but impressive enough to serve to guests who think you spent hours in the kitchen.

Ingredients

  • Unsalted butter, ½ cup (1 stick, 113g)
  • Ripe bananas, 3 medium (about 1½ cups mashed, 340g)
  • Brown sugar, ¾ cup (150g), packed
  • Granulated sugar, ¼ cup (50g)
  • Eggs, 2 large, room temperature
  • Vanilla extract, 1 teaspoon
  • Plain yogurt or sour cream, ⅓ cup (80g)
  • All-purpose flour, 1½ cups (190g)
  • Baking soda, 1 teaspoon
  • Salt, ½ teaspoon
  • Cinnamon, 1 teaspoon (optional)
  • Walnuts, 1 cup (100g), roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends with butter or cooking spray.
  2. Brown the butter: Place the ½ cup of butter in your light-colored saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. You’ll see it foam up, then subside, and then little brown specks will appear at the bottom. This takes about 5-7 minutes. The moment it smells nutty and looks amber—like the color of a penny—remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking. Let it cool for 10 minutes.
  3. Toast the walnuts: While the butter cools, place the chopped walnuts in a dry skillet over medium heat. Stir or shake the pan frequently for 3-4 minutes until they’re fragrant and slightly darker. Transfer them to a plate to cool completely.
  4. Mash the bananas: In a large mixing bowl, mash the three ripe bananas with a fork until mostly smooth. A few small lumps are fine. You should have about 1½ cups of mashed banana.
  5. Mix the wet ingredients: Add the brown sugar, granulated sugar, eggs, vanilla extract, and yogurt (or sour cream) to the mashed bananas. Whisk until everything is well combined and smooth. Then, slowly pour in the cooled brown butter, whisking continuously until fully incorporated.
  6. Combine the dry ingredients: In a separate small bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
  7. Fold the dry into the wet: Add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently—just until no streaks of flour remain. Overmixing will make the bread tough.
  8. Fold in the walnuts: Reserve about 2 tablespoons of the toasted walnuts for topping. Gently fold the remaining walnuts into the batter with a few quick strokes.
  9. Pour and top: Scrape the batter into your prepared loaf pan and spread it evenly. Sprinkle the reserved walnuts on top, pressing them lightly into the batter so they stick during baking.
  10. Bake: Place the pan in the preheated oven and bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  11. Cool: Let the bread cool in the pan for 10 minutes. Then, using the parchment overhang, lift it out and transfer to a wire rack to cool completely before slicing.

Notes

Don’t rush the brown butter. Use a light-colored pan so you can see the color change. Swirl the pan constantly once it starts foaming. Room temperature ingredients matter. Measure your flour correctly by spooning it into the measuring cup and leveling it with a knife. Toast the walnuts separately from the butter. Check for doneness with a thermometer (internal temperature should be around 200-205°F). Let it cool completely before slicing.

Nutrition

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