Ripe mashed bananas get folded into nutty browned butter for a deep, caramelized flavor base, then brightened with vanilla and tangy sour cream for a loaf that stays incredibly moist. Brown sugar sweetens things with a molasses edge, while a warm hit of cinnamon threads through the crumb and chopped walnuts add a satisfying crunch to every slice. The batter comes together in two bowls with minimal fuss, then bakes low and slow until the top turns deep golden and the center sets into a tender, springy crumb. It's the kind of banana bread that smells like a bakery while it bakes and slices cleanly once cooled. This one's a solid pick for an egg free kitchen, and it keeps well on the counter for easy snacking all week.
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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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