Mashed ripe bananas bring natural sweetness and moisture to this loaf, deepened with brown sugar, a hit of vanilla, and a warm hint of cinnamon in every slice. The batter comes together in two bowls and bakes up into a deep-golden crumb with a domed, crackled top that springs back when pressed. Chopped walnuts fold in for a bit of crunch against the soft, tender interior, though they're easy to skip if you prefer a smooth bite throughout. Letting the loaf rest in the pan before turning it out onto a rack helps it set up so it slices clean rather than crumbling. This is the kind of banana bread that tastes even better the next day, with coffee or on its own. It's a solid pick to keep in your lactose free baking rotation whenever those spotty bananas on the counter need a purpose.
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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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