Brown Butter Makes This Banana Walnut Bread Better
Brown butter and toasted walnuts take a basic banana bread to a whole new level.
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There’s something deeply comforting about banana bread. It’s the kind of thing we make when we’re craving warmth, familiarity, or just a way to salvage those spotty bananas on the counter. But this version? This one feels a little more grown-up. Toasty, nutty brown butter adds a rich depth of flavor. The walnuts bring their own kind of magic too, just the right amount of crunch and earthiness in every bite. It’s everything you love about classic banana bread, but with a little extra intention baked in.
You could serve it warm with a smear of butter and a cup of coffee, or wrap up a few slices to share, though don’t be surprised if it disappears before you get the chance. And yes, it pairs beautifully with a cozy afternoon and your favorite playlist.
Ingredients
½ cup (115 g) unsalted butter
3 very ripe bananas, mashed (about 1¼ cups / 300 g)
¾ cup (150 g) brown sugar, packed
2 large eggs
1 tsp vanilla extract
¼ cup (60 ml) sour cream or Greek yogurt
1¾ cups (220 g) all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup (75 g) chopped toasted walnuts, plus more for topping
Instructions
Brown the butter: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it turns golden brown and smells nutty—about 5–7 minutes. Remove from heat and let cool slightly.
Prep the oven & pan: Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
Mix the wet ingredients: In a large bowl, whisk together the mashed bananas, brown sugar, eggs, vanilla, and sour cream. Slowly stir in the cooled brown butter.
Add dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Add to the wet mixture and stir just until combined. Fold in the chopped walnuts.
Bake: Pour batter into the prepared pan. Sprinkle extra walnuts on top, if using. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let cool in the pan for 10 to 15 minutes, then lift out and transfer to a wire rack to cool completely.
Tips
For best results, spoon flour into your measuring cup and level it off with a knife. Scooping directly can add too much flour!
Wrap any leftover banana bread slices tightly and store at room temperature for up to 3 days, or refrigerate for up to a week.
Freeze whole or sliced (wrapped well in foil and stored in a freezer bag) for up to 2 months. Thaw at room temp.
No walnuts? Try pecans or chocolate chips. You can also make it plain, this brown butter banana bread would be just as good.
Disclaimer: The recipes and food recommendations in this article are for general inspiration and enjoyment. Since dietary preferences and restrictions vary, we recommend consulting with a nutritionist or dietitian if you have specific dietary concerns or health conditions. Please note that ingredient availability and cooking times may also vary based on location and personal preferences. Lastly, this page may contain affiliate links, meaning we may earn a small commission if you make a purchase through them at no cost to you. We are also part of the Amazon Associates program.
Brown Butter Banana Walnut Bread
Makes 1 Loaf