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Cozy Brown Butter Banana Bread with Toasted Walnuts

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This isn’t just another banana bread recipe. The brown butter adds a nutty, caramel-like depth, and the toasted walnuts bring a warm crunch. It’s quick, easy, and perfect for cozy mornings.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 3 large ripe bananas, mashed (about 1 1/2 cups or 340g)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) plain Greek yogurt or sour cream
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (120g) walnut halves or pieces
  • Optional: 1 tablespoon maple syrup + pinch of flaky sea salt (for candied walnuts)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5 loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Toast the walnuts: Spread the walnut pieces on a baking sheet and toast for 6-8 minutes, shaking halfway through. Let them cool completely, then roughly chop. Set aside about 1/4 cup for topping.
  3. Brown the butter: Cut the butter into pieces and add to a light-colored saucepan over medium heat. Stir constantly. After about 4-5 minutes, golden-brown specks will form and the smell will become nutty. Immediately remove from heat and pour into a heat-safe bowl. Let cool for 10 minutes.
  4. Mash the bananas in a large bowl with a fork until mostly smooth.
  5. Mix the wet ingredients: Add both sugars to the mashed bananas and stir well. Add the cooled brown butter, eggs, vanilla, and Greek yogurt. Whisk until combined and smooth.
  6. Combine the dry ingredients in a separate medium bowl: whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  7. Fold it together: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. Fold in the chopped toasted walnuts (reserving 1/4 cup for topping).
  8. Pour and top: Scrape the batter into the prepared loaf pan and spread even. Sprinkle the reserved walnuts on top, pressing them gently into the batter.
  9. Bake for 55-65 minutes. At the 50-minute mark, start checking. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  10. Cool properly: Let the bread cool in the pan for 15 minutes. Then use the parchment handles to lift it out and transfer to a wire rack. Let cool completely before slicing—about 1-2 hours.

Notes

Don’t skip browning the butter—it’s the key to the nutty flavor. Use overripe bananas for best sweetness and moisture. Measure flour correctly by spooning and leveling. Let the bread cool completely before slicing to avoid crumbling. The flavor improves after day one.

Nutrition

Keywords: banana bread, brown butter, walnuts, easy banana bread, moist banana bread, comfort food, breakfast bread

Find it online: https://siennaspoon.com/cozy-brown-butter-banana-bread-with-toasted-walnuts/