Deeply mashed ripe bananas and a swirl of tangy sour cream give this loaf its moist, rich crumb, while nutty browned butter adds a warm, caramelized depth you can really taste in every bite. Brown sugar and a hit of cinnamon keep things cozy and sweet without being cloying, and a handful of chopped walnuts folded in at the end brings a satisfying crunch to an otherwise tender bake. The batter comes together in two bowls with barely any fuss, then bakes into a deep golden loaf with a crackly top and a soft, custardy center. It slices beautifully once fully cooled, making it a great make-ahead treat for breakfast or an afternoon snack. This one's a solid pick for a wheat free kitchen, delivering all the classic banana bread comfort you're after.
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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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