Ingredients
Equipment
Method
Prep the Oven and Pan
- Preheat your oven to 325 degrees Fahrenheit (160°C). Prepare an 8x5 loaf pan by spraying it generously with nonstick spray and lining it with parchment paper, leaving an overhang on the sides for easy removal.
Whisk the Dry Ingredients
- In a medium mixing bowl, combine the all purpose flour (remember to spoon and level!), baking soda, salt, and cinnamon. Use a whisk to gently combine these ingredients until they are just incorporated. Be careful not to over-whisk.
Prepare the Wet Ingredients (with Our Browned Butter Twist!)
- Melt 1/2 cup (one stick) of unsalted butter in a light-colored saucepan over medium heat. Watch it closely as it melts, foams, and then the milk solids at the bottom begin to turn golden and then amber, emitting a rich, nutty aroma. Immediately remove it from the heat and pour it into a separate heatproof bowl to stop the cooking. Allow it to cool for about 10 minutes until it's just warm, not hot.
- In another medium bowl, add your egg, sugar, and our slightly cooled browned butter (in place of the vegetable oil listed in the original recipe). Whisk these together until they are well combined and the mixture is light and creamy.
Combine Wet and Dry Batters
- Now, gently add the dry ingredients to the wet ingredients. Mix well, but only until just combined. Stop as soon as no streaks of flour remain to avoid overmixing.
Incorporate Liquids and Bananas
- Next, add the buttermilk, vanilla extract, and your mashed extra ripe bananas to the batter. Mix everything until just combined – again, resist the urge to overmix! A few small lumps are perfectly fine.
Fill the Pan and Top with Walnuts
- Pour the thick batter into your prepared loaf pan. Gently smooth the top with a spatula. If you’re using them, sprinkle the chopped walnuts evenly over the top of the batter.
Bake to Perfection
- Place the loaf pan on the center oven rack. Bake for 60-75 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs attached. If the top starts to brown too quickly, loosely place a piece of aluminum foil over the loaf for the remaining baking time.
Cool Before Slicing
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, using your parchment paper sling, carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely before slicing and serving.
Nutrition
Notes
Ingredient Tips: For buttermilk, if you don't have it, combine 1/2 tablespoon of white vinegar or lemon juice with regular milk to the 1/2-cup line, letting it sit for 5 minutes. The "1/2 cup vegetable oil" from the original recipe is replaced by 1/2 cup (one stick) of browned unsalted butter, adding incredible depth and richness; ensure it's cooled slightly before use. Extra ripe bananas, with very dark skins, are essential for maximum sweetness and moisture. If your bananas aren't ripe enough, bake them unpeeled on a baking sheet at 300°F (150°C) for 15-30 minutes until their skins turn black. Baking & Storage Tips: Always use the 'spoon and leveled' technique for measuring flour to prevent a dry loaf. The recipe is designed for an 8x5 loaf pan; a 9x5 pan may require a slightly shorter baking time. Banana bread often tastes even better the next day as flavors deepen. Store cooled loaf tightly wrapped at room temperature for 3-4 days or freeze for up to 3 months. If using frozen bananas, thaw completely and drain excess liquid before mashing. Nutrition information is estimated based on common ingredients and serving sizes and may vary.