Banana Walnut Bread
The key to this banana bread is using very ripe, almost black bananas, which provide a ton of natural sweetness and moisture. Browning the butter adds a nutty, complex background flavor that really complements the banana and walnuts. The batter comes together quickly and doesn't require a mixer, resulting in a dense, moist loaf with a tender crumb.
Ingredients
- 1 1/2 sticks unsalted butter 3/4 cup
- 4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp kosher salt
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 8 very ripe bananas mashed
- 1 1/2 cups roughly chopped walnuts
Instructions
- Preheat oven to 350°F and grease two 9x5 inch loaf pans.
- Brown butter in saucepan over medium heat until nutty and golden; set aside to cool.
- Whisk brown and granulated sugars in large bowl, then whisk in cooled brown butter.
- Whisk in eggs one at a time, then vanilla, oil, and buttermilk.
- Stir in mashed bananas.
- Whisk flour, baking soda, baking powder, cinnamon, and salt in separate bowl.
- Fold dry ingredients into wet mixture until just combined.
- Fold in walnuts.
- Divide batter between prepared pans.
- Bake 50-60 minutes until golden brown and toothpick comes out with few moist crumbs.
- Cool in pans 20 minutes, then remove to wire rack to cool completely.
Notes
Use very ripe bananas for best flavor. Do not overmix batter.
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