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A delightful Browned Butter Banana Nut Bread that elevates classic banana bread with nutty, toasted notes. Each slice reveals a perfect balance of rich browned butter, sweet bananas, and crunchy walnuts, creating a bread that takes this comfort food favorite to new heights.
The first time I made this bread with browned butter, the toasty aroma filling my kitchen told me this would be special. Now it's impossible to go back to regular banana bread after experiencing these complex flavors.
Essential Ingredients
- Unsalted Butter: For browning
- Very Ripe Bananas: About 2 cups
- Chopped Walnuts: Fresh
- All-Purpose Flour: Measured correctly
- Large Egg: Room temperature
- Pure Vanilla Extract: For depth
- Granulated Sugar: For sweetness
- Baking Soda and Powder: Fresh
- Kosher Salt: Enhances flavors
STEP-BY-STEP PREPARATION
- 1. Butter Browning:
- Heat unsalted butter in a light-bottomed pan over medium-high heat. Watch carefully as butter foams, then turns chestnut brown with a nutty aroma. Remove immediately from heat to prevent burning.
- 2. Initial Setup:
- Preheat oven to 350°F. Spray an 8x4-inch loaf pan with nonstick spray. Sift together flour, baking soda, baking powder, and salt in a medium bowl.
- 3. Banana Base:
- Mash ripe bananas in a large bowl. Add browned butter, sugar, egg, and vanilla, mixing well. The browned butter adds rich, toasted notes to the banana mixture.
- 4. Combining Components:
- Add dry ingredients to wet, mixing just until incorporated. Don't overmix. Fold in ¾ cup chopped walnuts, reserving the remainder for topping.
- 5. Baking Process:
- Pour into the prepared pan, top with remaining walnuts. Bake for 35 minutes, then cover with foil and bake an additional 30-35 minutes until a tester comes out with crumbs.
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The secret lies in the browned butter. As my grandmother would say, "Patience makes perfect - especially when browning butter."
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Storage and Make-Ahead Success
Store uncut bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap tightly in plastic wrap then place in a freezer bag and freeze for up to 3 months. The browned butter can also be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Temperature and Serving Variations
Serve at room temperature for perfect texture, or warm slightly to bring out the nutty aroma of browned butter. For breakfast, toast slices lightly and spread with butter or cream cheese. Create an indulgent dessert by serving warm with honey butter or maple cream. During fall months, add a sprinkle of cinnamon sugar before toasting.
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Creative Adaptations
Transform this recipe by varying the nuts - try pecans, macadamia nuts, or hazelnuts. Add warm spices like cinnamon or nutmeg to complement the browned butter. For special occasions, drizzle with brown butter glaze or add a cream cheese swirl before baking. While variations are welcome, the combination of browned butter and walnuts creates a sophisticated twist that's hard to improve upon.
Frequently Asked Questions
- → How do I know when butter is properly browned?
- It should be chestnut brown with a nutty aroma, but watch carefully to prevent burning.
- → Can I use different nuts?
- Yes, pecans work well as a substitute for walnuts.
- → Why cover with foil while baking?
- It prevents the top from over-browning while the inside finishes baking.
- → Can I freeze this bread?
- Yes, wrap well and freeze up to 3 months. Thaw overnight in refrigerator.
- → How ripe should the bananas be?
- Use very ripe bananas with brown spots for best flavor.