This banana bread starts with browned butter, nutty and fragrant, whisked right into thoroughly mashed ripe bananas for a base that's deeply flavorful before anything else even gets added. Brown sugar, eggs, vanilla, and a spoonful of sour cream fold in next, giving the batter that rich, tender crumb this loaf is known for. Cinnamon adds warmth throughout, and a handful of chopped walnuts brings welcome crunch to every slice, if you choose to add them. The batter comes together with a gentle hand — just until combined, no overmixing — then bakes low and slow until the top turns deep golden brown and the center sets with a few moist crumbs clinging to the toothpick. Let it rest in the pan before turning it out, since a short cooldown makes for cleaner slices and an even better texture. It's a comforting, from-scratch loaf that works well for anyone watching their sodium intake and wants a homemade treat they can feel good about.
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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 set aside.
Melt the butter in a small saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids 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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