Brown Butter Walnut Banana Bread
User Reviews
5
Brown Butter Walnut Banana Bread
Description
This Brown Butter Walnut Banana Bread starts by browning butter to develop a rich, nutty aroma, which is then cooled and combined with mashed ripe bananas, sugar, beaten eggs, and vanilla extract. The dry ingredients—flour, baking soda, and salt—are sifted and folded into the wet mixture with roughly chopped walnuts to add texture.
Baked in a prepared loaf pan at 350°F for about 55-60 minutes, the bread tops out with a soft crumb and moist banana flavor enhanced by the complexity of browned butter. Tent the loaf with foil if browning occurs too quickly to prevent over-darkening.
The result is a classic banana bread with added depth from the browned butter and a pleasant crunch from walnuts, ideal for breakfast, snacks, or dessert. Cooling slightly in the pan before removing helps maintain its shape and ease of slicing.
Ingredients
- 3 banana ripe and peeled
- 1/3 cup butter browned (See below)
- 1 egg large, beaten
- 1 tsp vanilla extract
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 cup walnuts roughly chopped
Instructions
- Preheat the oven to 350°F (175°C), and coat a 4x8-inch loaf pan with butter or cooking spray.
To Make Brown Butter
- Melt butter over medium heat and swirl the sauté pan to be sure the butter melts evenly.
- The butter will begin to foam and the color will change from yellow to golden to brown. Once you smell that nutty aroma, take the pan off the heat and allow to cool. It takes a few minutes total.
Bread
- Mash the ripe bananas in a large bowl with a fork by hand until smooth or in a mixing bowl with paddle. Add the browned butter, sugar, beaten egg, and vanilla.
- Sift together the flour, baking soda and salt. Add to the bowl of wet ingredients along with walnuts and mix thoroughly to blend.
- Pour batter into prepared loaf pan. Bake for 55 -60 minutes, or until a tester inserted into center comes out clean. If the bread is browning too quickly, tent the pan with aluminum foil.
- Remove from oven and let cool in the pan for a 5 minutes. Then run spatula along sides of pan and bread, tilt pan sideways and remove bread from loaf pan. Let cool on wire rack for at least 15-20 minutes before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 270mg | 11% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 18mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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