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Wholesome Brown Butter Banana Bread with Toasted Walnuts

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This brown butter banana bread with toasted walnuts is a comforting, wholesome treat that combines deep, nutty flavors with a tender crumb. Perfect for breakfast, snack, or dessert, it’s easy to make and sure to become a favorite.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1 3/4 cups (210g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large ripe bananas, mashed (about 1 1/2 cups or 340g)
  • 1/2 cup (100g) coconut sugar
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup (100g) walnut halves or pieces
  • 1 tablespoon coconut sugar mixed with 1/4 teaspoon cinnamon (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle. Line your loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Toast the walnuts: Spread the walnut pieces on a baking sheet and toast for 8-10 minutes, shaking the pan halfway through. Let them cool completely, then roughly chop.
  3. Brown the butter: Cut the butter into pieces and add to a medium saucepan over medium heat. Stir occasionally with a rubber spatula. After about 5-7 minutes, when the butter turns amber and smells nutty, remove from heat immediately. Pour into a heatproof bowl and let cool for 10 minutes.
  4. Mix the dry ingredients: In a large bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Mash the bananas: In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  6. Mix the wet ingredients: To the mashed bananas, add the coconut sugar, eggs, Greek yogurt, vanilla extract, and the cooled brown butter. Whisk until well combined and smooth.
  7. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  8. Fold in the walnuts: Gently fold in the chopped toasted walnuts, reserving about 2 tablespoons for the top.
  9. Pour into the pan: Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, then add the cinnamon-sugar mixture if using. Press walnuts gently into the batter.
  10. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with foil.
  11. Cool completely: Let the bread cool in the pan for 15 minutes, then lift out using parchment paper and transfer to a cooling rack. Cool completely before slicing, about 1-2 hours.

Notes

Don’t walk away from the browning butter; it goes from perfect to burnt in about 30 seconds. Room temperature eggs matter—cold eggs will seize up the brown butter. Measure bananas by weight if possible for consistent results. Toast walnuts even if short on time; raw walnuts get soft and mealy. Let the bread cool fully before slicing to prevent crumbling.

Nutrition

Keywords: brown butter banana bread, banana bread with walnuts, wholesome banana bread, easy banana bread, brown butter recipe

Find it online: https://spoonmira.com/wholesome-brown-butter-banana-bread-with-toasted-walnuts/