Elevate your baking experience by infusing the rich, toasty taste of browned butter and generously topping it with chopped walnuts for an extra layer of nutty goodness. This recipe promises a flavorful journey beyond the ordinary banana bread, making it a potential new favorite for your palate.
Ingredients & Substitutions
Explore the key elements for this indulgent treat:
Butter: Opt for unsalted butter to achieve the best results. The absence of salted butter allows for better judgment of the color change during the browning process.
Bananas: Utilize 4 large ripe bananas, or adjust with 5 medium-sized or 6 small bananas for variation.
Nuts: Enhance the bread with chopped walnuts or experiment with pecans, macadamia nuts, or hazelnuts. Ensure proper chopping before adding them to the batter, or skip them altogether for a nut-free option.
Do I Have To Brown the Butter?
For an unparalleled banana bread experience, browning the butter is essential. The process enhances the flavor profile, offering a nutty and complex taste compared to traditional melted butter. A simple taste test will reveal the distinct difference, showcasing the unique depth that browned butter brings to the recipe.
Can I Brown Butter Ahead of Time?
Certainly! Take a proactive approach by browning the butter in advance. Once cooled, store the browned butter in a sealed container in the refrigerator for up to 5 days. For extended storage, freeze it for up to 3 months.
Storing Browned Butter Banana Nut Bread
Room Temperature: Keep the banana nut bread in an airtight container, uncut, at room temperature for up to 3 days. For slightly extended storage, refrigerate the bread for up to 5 days.
To Freeze: Preserve the banana nut bread by tightly wrapping it with plastic wrap and placing it in an airtight container or freezer-safe bag. Label and date the packaging for freezing, where it can last for several months.
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 4 large ripe bananas, mashed (about 2 cups)
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 cup chopped walnuts, divided
Instructions
- Follow these steps to savor the indulgence of Browned Butter Banana Nut Bread:
- Preheat the oven to 350°F (180°C). Spray an 8×4-inch loaf pan with nonstick spray.
- In a stainless steel skillet or light-bottomed pan over medium-high heat, melt the butter, swirling occasionally. Watch for the butter to turn chestnut brown and emit a nutty aroma. Remove from heat promptly to avoid burning.
- In a medium bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, mash bananas. Add the browned butter, sugar, egg, and vanilla. Mix well.
- Incorporate the dry ingredients, mixing just until combined. Be cautious not to overmix.
- Gently fold in ¾ cup of chopped walnuts.
- Pour the batter into the prepared loaf pan. Top with the remaining ¼ cup of walnuts.
- Bake for 35 minutes. Afterward, cover with aluminum foil and bake for an additional 30-35 minutes or until a toothpick comes out with crumbs but not wet batter.
- Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack or plate to cool completely. Slice and relish the toasty indulgence!
Experience the joy of baking with our Browned Butter Banana Nut Bread—a perfect blend of nutty richness and banana sweetness.
