Brown Butter Banana Bread
A tender, deeply banana-flavored loaf made with nutty brown butter, a little cinnamon and toasted walnuts, with a crackly sugar-topped crust.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 1 hr 15
- Serves
- 10
Use bananas that are heavily speckled or even black: they are sweeter and give the loaf its moist crumb. Wrapped well, it keeps 3 days at room temperature, and slices freeze nicely for quick toaster breakfasts.
Method
-
Heat the oven to 350°F (175°C). Grease a 9 by 5-inch loaf pan and line it with parchment, leaving an overhang on the long sides.
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Melt the butter in a small saucepan over medium heat, swirling, until it foams, turns golden brown and smells nutty, . Pour it into a large bowl and cool .
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Mash the bananas into the butter until mostly smooth. Whisk in the brown sugar, egg and vanilla.
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Stir in the baking soda, salt and cinnamon, then fold in the flour until just combined. Fold in the walnuts.
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Scrape the batter into the pan and sprinkle with the turbinado sugar.
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Bake , until a skewer in the center comes out clean. Tent with foil if the top browns too fast.
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Cool in the pan , then lift out and cool on a rack at least before slicing.
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