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Best Brown Butter Banana Bread with Walnuts Recipe

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This brown butter banana bread with walnuts is the ultimate comfort bake, featuring nutty, caramel-like brown butter and crunchy walnuts for a perfect balance of flavors and textures. Quick to prepare with simple ingredients, it’s ideal for breakfast, brunch, or dessert.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 3 medium ripe bananas (about 1½ cups mashed, 340g)
  • ¾ cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup (60g) walnuts, roughly chopped, plus extra for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Brown the butter: Place ½ cup butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and turns golden amber with brown specks (about 5-7 minutes). Immediately pour into a heatproof bowl and let cool for 10 minutes.
  3. In a large mixing bowl, mash the bananas with a fork until mostly smooth (a few lumps are fine).
  4. Add sugar, egg, vanilla extract, and cooled brown butter to the bananas. Whisk until smooth and glossy.
  5. In a separate medium bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
  6. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay; do not overmix).
  7. Fold in ½ cup chopped walnuts. Reserve a handful for topping if desired.
  8. Pour batter into prepared pan and spread evenly. Sprinkle reserved walnuts on top and gently press into the surface.
  9. Bake for 50-60 minutes, checking at 45 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If top browns too quickly, tent with foil for the last 10-15 minutes.
  10. Cool in pan for 10 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely (about 1 hour) before slicing.

Notes

For best results, use very ripe bananas with brown spots. Toast walnuts before adding for extra flavor. Do not overmix the batter to avoid a dense texture. If using an 8×4-inch pan, increase baking time. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: brown butter banana bread, banana bread with walnuts, easy banana bread, moist banana bread, brown butter recipe

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