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Tender Extra Moist Brown Butter Banana Bread with Walnuts

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A glossy, soft crumb banana bread with a nutty brown butter flavor and toasted walnuts, delivering a tender, moist texture perfect for breakfast or snacks.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter (for browning)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups (360g) ripe bananas, mashed (about 3 medium bananas)
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour (can swap for almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 3/4 cup (85g) chopped walnuts, toasted lightly

Instructions

  1. Brown the Butter (10 minutes): Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts and begins to foam. Watch carefully—the butter will turn a rich amber with brown flecks, releasing a nutty aroma. Remove from heat immediately to avoid burning. Transfer the browned butter to a large mixing bowl to cool slightly.
  2. Mix Wet Ingredients (5 minutes): To the browned butter, add 1 cup granulated sugar and whisk until combined. Beat in 2 large eggs one at a time, then stir in mashed bananas (1 1/2 cups) and 1 teaspoon vanilla extract. The mixture will look glossy and thick.
  3. Combine Dry Ingredients (3 minutes): In a separate medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon (if using). Make sure the baking soda is evenly distributed.
  4. Incorporate Dry into Wet (2 minutes): Gradually fold the dry ingredients into the wet mixture using a spatula. Stir just until no streaks of flour remain—overmixing can toughen the bread. Gently fold in the 3/4 cup toasted walnuts, saving a few to sprinkle on top.
  5. Prepare and Bake (60-70 minutes): Pour batter into your greased or parchment-lined 9×5 inch loaf pan. Smooth the top, sprinkle remaining walnuts. Bake in a preheated oven at 350°F (175°C) for 60 to 70 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  6. Cool and Rest (20 minutes): Let the banana bread cool in the pan for about 20 minutes before transferring to a wire rack. This resting time lets the crumb settle and makes slicing easier without crumbling.

Notes

Use medium heat and stir constantly when browning butter to avoid burning. Use ripe bananas heavily speckled with brown spots for best sweetness and moisture. Do not overmix after adding flour to keep bread tender. Toast walnuts for 4-5 minutes on a dry pan to enhance flavor. Tent bread with foil if top browns too fast. Let bread cool before slicing to avoid crumbling. For gluten-free, swap flour with almond or gluten-free baking blend. Plant-based butter can be used but brown gently.

Nutrition

Keywords: banana bread, brown butter, walnuts, moist banana bread, homemade banana bread, easy banana bread, breakfast bread, snack bread

Find it online: https://evabakery.com/tender-extra-moist-brown-butter-banana-bread-with-walnuts-easy-homemade-recipe-for-perfectly-moist-walnut-banana-bread/