Moist Banana Bread with Walnuts and Brown Butter
This recipe creates a deliciously moist banana bread with the nutty flavor of walnuts enhanced by the richness of brown butter. A perfect treat for any occasion!
Equipment
- Mixing Bowls (2)
- 9x5 inch Loaf Pan
- Whisk
- Rubber Spatula
Ingredients
Wet Ingredients
- 3 medium Mashed ripe bananas about 1 1/2 cups mashed
- 1/2 cup Browned butter Instructions below
- 2 Eggs large
- 1 teaspoon Vanilla extract
Dry Ingredients
- 1 3/4 cups All-purpose flour
- 3/4 cup Granulated sugar
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Walnuts, chopped
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Brown the butter: In a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Cook, swirling occasionally, until the butter turns light brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
- In a large bowl, mash bananas until smooth. Add the browned butter, eggs, and vanilla extract; mix well.
- In a separate bowl, whisk together flour, sugar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped walnuts.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a sweeter bread, increase the sugar to 1 cup. You can also add chocolate chips or other nuts to the batter. Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.