Mashed ripe bananas bring deep natural sweetness and moisture to this loaf, while browned butter adds a nutty, caramelized depth you can actually smell as it bakes. A touch of sour cream keeps the crumb rich and tender, and cinnamon warms the whole thing up without overpowering the banana flavor. Folded in gently to avoid overmixing, the batter bakes up into a loaf with a deep-golden crust that springs back to the touch and a soft, moist interior underneath. Toasted walnuts add a satisfying crunch if you want it, though the loaf is plenty good on its own. This one's a reliable pick for an egg free kitchen, delivering all the cozy, classic banana bread flavor you're after in every slice.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line the bottom with a strip of parchment paper.
Melt the butter in a small saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, about 5–7 minutes. Pour into a large mixing bowl and let cool for 5 minutes.
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