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Ultra Moist Banana Bread Recipe with Brown Butter Walnuts and Crunchy Sugar Crust

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This ultra moist banana bread features brown butter walnuts and a crunchy turbinado sugar crust, delivering a perfect balance of soft crumb, rich nuttiness, and a satisfying snap in every bite.

Ingredients

Scale
  • 3 to 4 ripe bananas, mashed
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) packed brown sugar
  • 2 tablespoons turbinado sugar, for sprinkling on top
  • 2 large eggs, room temperature
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup (about 90g) walnuts, toasted in browned butter

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan generously with butter or line it with parchment paper for easy removal.
  2. Brown the butter: Place 1/2 cup (115g) of unsalted butter in a skillet over medium heat. Stir frequently as it melts and then starts to foam and turn a golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and immediately toss in 3/4 cup (90g) walnuts, stirring to coat evenly. Set aside to cool slightly.
  3. Mash the bananas in a large bowl with a fork or potato masher until mostly smooth but with a few chunks remaining.
  4. Add to the bananas: 3/4 cup (150g) packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract, and the browned butter walnuts mixture. Stir gently but thoroughly until combined.
  5. In a separate bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Gradually fold the dry ingredients into the wet mixture with a spatula, mixing just until combined to keep the bread tender.
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle 2 tablespoons turbinado sugar evenly over the surface to create the crunchy crust.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil halfway through baking.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for maximum sweetness and moisture. Brown the butter carefully to avoid burning and to develop a nutty flavor. Do not overmix the batter to keep the bread tender. The turbinado sugar crust adds a unique crunchy texture that regular sugar cannot replicate. If walnuts are not preferred, pecans or toasted sunflower seeds can be used as substitutes. For gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: banana bread, brown butter, walnuts, turbinado sugar, moist banana bread, crunchy sugar crust, homemade banana bread

Find it online: https://cooksybite.com/ultra-moist-banana-bread-recipe-with-brown-butter-walnuts-and-crunchy-sugar-crust/