Description
An elegant loaf that marries homey comfort with refined technique, featuring ripe bananas, browned butter, and toasted walnuts.
Ingredients
Scale
- 1/2 cup (115 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 3 very ripe bananas (about 1 1/2 cups mashed)
- 1/2 cup (120 g) sour cream or plain Greek yogurt, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (100 g) walnuts, coarsely chopped and toasted
- Optional: 2 tablespoons turbinado sugar or additional chopped nuts for topping
Instructions
- Preheat the oven to 350°F (175°C). Butter and line a 9×5-inch loaf pan with parchment.
- Cream the butter and granulated sugar until pale and slightly aerated, about 2–3 minutes.
- Add the eggs one at a time, beating until incorporated. Stir in the mashed bananas, sour cream, and vanilla.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture gently.
- Fold in 3/4 of the toasted walnuts, reserving the rest for topping.
- Spoon the batter into the prepared pan, smooth the top, and scatter the remaining walnuts and turbinado sugar on top.
- Bake for 55–70 minutes, or until a skewer comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10–15 minutes before lifting it out.
- Slice with a serrated knife once fully cooled.
Notes
Use very ripe bananas for the best flavor. Toast walnuts beforehand for enhanced flavor and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg