• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast & Brunch » Brown Butter Banana Walnut Bread

    Brown Butter Banana Walnut Bread

    Published: Mar 19, 2023 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 2 votes

    Disclaimer: This post may contain affiliate links.

    Banana bread with walnuts and vanilla butter on a plate.

    This twist on classic banana walnut bread adds brown butter which transforms the bread. Add a swirl of vanilla infused butter for an unforgettable breakfast, brunch or snack.  So delicious you’ll need to make two, one to eat immediately and one for later.

    Two slices of banana bread with butter on a plate.

    If you’re like me, you always have ripe bananas that you hate to throw out. This is when you need some great banana bread recipes, because the riper the bananas the better a banana bread will taste.

    Don’t throw out those black bananas, now you’ve got a “go-to” recipe that you’ll make over and over again.

    What’s so special about this banana bread

    There’s a million banana bread recipe out their, in fact I have another favorite banana bread recipe with a cheesecake filling on the site – YUM. This one is over the top delicious due to brown butter and vanilla butter. I’m not sure which is better.

    The browned butter goes into the batter of the banana bread and the amazing vanilla butter is used to spread on the bread.

    A third thing that makes it special are walnuts. Most recipes for banana bread call for pecans, which I agree are great, but there’s something about the combination of tasted walnuts and bananas.

    The first time I made brown butter banana walnut bread it was to take to a friend who was recovering from surgery.  However, once it came out of the oven, it was gone before I could share it.  Instead of eating just one slice, everyone, including me, just had to have more.  

    We were still talking about it days later and it has become my “go-to” recipe for when my bananas are turning brown.  

    A loaf of banana bread with half of it sliced.

    All out of bananas, then try another favorite quick bread, pumpkin apple bread with a crumb topping

    For those occasions when you don’t have overripe bananas it’s easy to ripen them in the oven.

    How to ripen a banana for banana bread:

    To ripen bananas, just place them whole in their peels on a cookie sheet on parchment paper in the oven and let them cook for about 15 minutes  at 250º until the peelings are completely black.  Let them cool a bit and remove the peelings.  

    The bananas will be almost runny but don’t worry, they will be perfect. No more waiting for your bananas to ripen.  Now you can make banana bread any time you want.

    What’s the best way to brown butter

    While you’re ripening the bananas, if you don’t already have ripe ones, you need to brown some butter. This is easy to do and will be perfect as long as you don’t get distracted.

    Place the butter in a small sauce pan and cook it until it foams.  You will start to see a brown color develop and will smell the distinct aroma of brown butter. As soon as you seen the brown forming, remove it from the heat and pour it out of the pan into a glass bowl or container. If you leave it in the hot pan, it will continue to brown until it’s burnt and then it’s ruined and you have to start again.

    Ingredients for banana walnut bread

    Ingredients for banana bread.
    Gather the ingredients for the batter.
    Overripe bananas on a baking sheet.
    Start with overripe bananas.
    Ingredients for vanilla butter.
    What you’ll need for vanilla butter.
    • Very ripe bananas – These need to be brown, for me they are too ripe to eat. You need overripe bananas for more flavor and sweetness. If you’re bananas are just ripe and not overripe, they won’t add much flavor.
    • Butter – you will use some to brown and some to use to make vanilla butter.
    • Walnuts – you’re going to toast these to bring out the flavor. You can also use pecans instead. To toast walnuts, place them in a pan in the oven and toast at 350º for a few minutes. Watch carefully so they don’t burn.
    • Honey – this adds flavor and also cuts down on the granulated sugar that you need.
    • Sugar – you’ll use granulated sugar in the cake and then sprinkle the top with tubinado sugar or demerara sugar. The turbinada give it a crispy top.
    • Pantry staples – flour, baking soda, cinnamon, and an egg.

    Pro Tip: To remove the seeds from a vanilla bean, slice it from end to end then use the blade of a knife to scrape down each half. The seeds will come out on the blade of the knife.

    How do you make brown butter banana bread

    Step 1: add some flavor

    Brown the butter and let it cool slightly

    Browned butter in a glass bowl.
    Brown the butter and let it cool.

    Step 2: mix the liquids

    Mash the very ripe bananas and add the brown butter, an egg, sugar and honey.

    Mashed bananas in a bowl.
    Mash the bananas with a fork.
    Liquid ingredients for banana bread in a bowl.
    Add all of the wet ingredients.
    The wet ingredients for banana bread whisked together.
    Whisk until combined, it won’t be smooth.

    Step 3: add it all together

    Add the dry ingredients to the banana mixture and mix, just until combined. Add toasted walnuts and pour into a loaf pan and top with tubinado sugar.

    The batter for banana bread.
    Add the dry ingredients and stir just until combined.
    Walnuts added to banana bread batter.
    Fold in the toasted walnuts.
    Banana bread batter topped with sugar in a loaf pan.
    Pour into a loaf pan and top with sugar.

    Bake for 30-40 minutes until a toothpick comes out clean. Let cool for 15 minutes and remove from the pan.

    A baked banana bread on a cooling rack.

    Step 4: flavor the butter

    For the vanilla butter, mix softened butter with a little sugar and add the seeds from a vanilla bean. Refrigerate until needed. 

    A knife removing the seeds from a vanilla bean.
    Remove the seeds of the vanilla bean.
    A bowl of vanilla butter next to a hand mixer.
    Beat the butter, sugar and vanilla seeds.

    What makes this banana bread better than most is the brown butter, toasted walnuts and honey.  What puts this over the top and makes it the BEST banana bread is the vanilla butter.

    Sliced banana bread topped with vanilla butter.

    I don’t like frosting on banana bread, just warm with butter. So vanilla butter is just perfect for me. Of course this is still fantastic without the vanilla butter, but if you have a vanilla bean hanging around, go for it and be prepared to be amazed.

    Go ahead and make a stick or two and keep it in the freezer to put on pancakes or waffles or apple oatmeal bread.

    While banana bread might seem boring, it’s been around for a long time for a good reason. Adding something so simple as brown butter and then serving it with a simple vanilla butter transforms this to a fabulous breakfast or brunch treat.  Throw in some sausage balls  or serve with a quiche for a tasty brunch.

    Banana bread FAQs

    Why can’t use use ripe bananas for banana bread?

    Bananas that are just ripe and not overripe will not add much flavor to the banana bread. Brown bananas are also softer making them easier to mash and sweeter.

    How full should the loaf pan be for banana bread?

    For banana bread the loaf pan should be about ⅔’s full so that when it bakes it does not come over the pan.

    Can you freeze overripe bananas?

    Yes, you can freeze overripe bananas. Remove the peelings and place on a piece of parchment paper on a cookie sheet and freeze. Once frozen remove to an airtight container or freezer bag.

    What else can you make with Bananas

    • A muffin pan of banana granola muffins
      Banana Granola Muffins
    • A slice of Banana cream pie on a black plate with a fork.
      Easy Banana Cream Pie Recipe
    • Banana Carrot Cake Cupcakes with candles
      Banana Carrot Cake Cupcakes with Cinnamon Frosting
    • Banana muffins with chocolate chips on a plate.
      Chunky Banana and Chocolate Chip Muffins

    More sweet breakfast and brunch recipes

    • Frosted cinnamon rolls
    • Pastry filled with berries
    • Pumkin muffins
    • Monkey bread
    • Blueberry Scones
    • Streusel coffee cake
    • Caramel coated French toast

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    Slices of banana bread topped with vanilla butter.

    Brown Butter Banana Walnut Bread with Vanilla Butter

    Author: Barbara Curry
    This twist on classic banana walnut bread adds brown butter which transforms the bread. Add a swirl of vanilla infused butter for an unforgettable breakfast, brunch or snack.  So delicious you'll need to make two, one to eat immediately and one for later.
    5 from 2 votes
    Print Pin
    PREP: 15 minutes
    COOK: 30 minutes
    Servings: 12

    Ingredients
     

    BREAD

    • 5 tablespoons butter
    • 1 ½ cups flour
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ½ teaspoon cinnamon
    • 4 overly ripe bananas skins should be black, about 1 cup
    • ½ cup sugar
    • 2 tablespoons honey
    • 1 egg beaten
    • ¾ cup toasted walnuts
    • turbinado sugar optional

    VANILLA BUTTER

    • 8 tablespoons salted butter softened to room temperature
    • 1 tablespoon sugar
    • 1 vanilla bean split and seeds scraped
    Prevent your screen from going dark

    Instructions
     

    • If skins of bananas are not black, preheat oven to 250º. Cook bananas in the peel on a cookie sheet for 15-25 minutes until skins are black.
    • While bananas are baking, brown the butter. In a small saucepan over medium heat, cook butter until it turns brown, about 5 minutes. Let cool slightly.
    • Preheat oven to 350º. Butter and lightly flour a 9-inch loaf pan.
    • In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
    • In a larger bowl, mash bananas with a fork. Add sugar, brown butter, honey, and egg, whisking to combine. Add flour mixture, and stir until just barely combined. Fold in chopped toasted walnuts.
    • Place batter in prepared pan and sprinkle the top with turbinado sugar.
    • Bake for 30-40 minutes until toothpick comes out clean. Let cool for 15 minutes and then remove from pan to a cooling rack to cool before slicing.
    • Vanilla Butter:
    • In a small bowl, add butter, sugar and vanilla seeds scraped from the pod. Mix with hand held mixer to combine. Let sit for an hour before serving.
    Barbara’s Tips + Notes
    • You can use pecans instead of walnuts.
    • If your bananas are not overly ripe, they will not add flavor or sweetness to the banana bread. 
    • The vanilla butter is extra and not needed for a delicious banana bread.
    • Make sure that you remove the butter from the stove as soon as it starts to turn brown, it will quickly go from brown to burnt. Don’t leave it in the pan as it will continue to cook, pour it into a bowl to cool. 

    Nutrition

    Calories: 296kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 254mg | Potassium: 188mg | Fiber: 2g | Sugar: 17g | Vitamin A: 424IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

    Explore Recipes

    Breakfast & BrunchBakedChristmasEntertainingThanksgiving
    « Chili with Chocolate
    Prosciutto Egg Cups »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Game Day Favorites

    • Baked Buffalo chicken wings with a blue cheese dipping sauce.
      Baked Buffalo Wings
    • Baked Chex mix in a bowl.
      Homemade Chex Mix
    • A bowl full of spicy roasted nuts.
      Spicy Roasted Nuts
    • A serving platter with mushroom crescent rolls
      Cream Cheese Crescent Roll Appetizer with Mushrooms

    Popular

    • Two breakfast puff pastry pockets on a linen napkin.
      Puff Pastry Pockets for Breakfast
    • A fork full of Steak Marsala
      Steak Marsala
    • A baking dish of Queso Chicken
      Queso Chicken
    • Mini appetizers on a platter
      Mini Croque Monsieur

    Footer

    Footer

    ↑ back to top

    COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
    BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

    129 shares