Ingredients:

  • 1 cup (120g) Walnuts or Pecans, chopped
  • 140g (1 stick + 2 Tbsp) Unsalted Butter
  • 1 ½ cups (about 3-4 large) Very Ripe Bananas, mashed
  • 2 Large Eggs, room temperature, lightly beaten
  • ¼ cup (60g) Sour Cream or Full-Fat Greek Yogurt
  • 1 tsp Vanilla Extract
  • 1 ¾ cups (210g) All-Purpose Flour, spooned and leveled
  • ¾ cup (150g) Granulated Sugar
  • ¼ cup (50g) Light Brown Sugar, packed
  • 1 tsp Baking Soda
  • ½ tsp Ground Cinnamon
  • ½ tsp Fine Sea Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang for easy lifting.
  2. Toast nuts: Spread nuts on a dry skillet over medium heat. Toast gently for 4–5 minutes until fragrant. Set aside to cool slightly.
  3. Brown the Butter: Melt the butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn nutty brown and smell toasted. Immediately remove from heat and pour into a large mixing bowl to cool slightly.
  4. Combine Wet Ingredients: To the slightly cooled brown butter, whisk in the mashed bananas, eggs, sour cream/yogurt, and vanilla extract until just combined.
  5. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, both sugars, baking soda, cinnamon, and salt.
  6. Combine Wet & Dry: Pour the dry ingredients into the wet mixture. Using a rubber spatula, gently fold until just combined. A few streaks of flour are fine—do not overmix.
  7. Fold in Nuts: Gently fold in about two-thirds of the toasted nuts.
  8. Bake: Pour batter into the prepared loaf pan. Sprinkle the remaining nuts evenly over the top.
  9. Bake & Test: Bake for 55–65 minutes. The loaf is done when a wooden skewer inserted into the centre comes out clean or with only a few moist crumbs attached.
  10. Cooling: Let the loaf cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.