Deeply mashed ripe bananas team up with brown butter for a nutty, caramelized depth that makes this loaf taste far richer than the average banana bread. A touch of sour cream keeps the crumb impossibly moist, while cinnamon adds warmth in every bite and chopped walnuts bring a satisfying crunch if you choose to fold them in. The batter comes together in two bowls with minimal fuss, and a slow bake gets you that deep-golden, crackled top everyone fights over. Sliced thick and still slightly warm, it's the kind of loaf that disappears fast off the cooling rack. This one is a great pick for a gluten free kitchen, no complicated technique required.
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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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