Brown Butter Banana Bread With Walnuts

 From the GOOD DISH - I realized after it was in the oven I had used light brown not dark brown sugar. I also did not put the walnuts on top. So this is a definite redo because it was soooo good I want to see what the dark brown sugar does for the flavor. Also I am totally not sure whether I like this or the MAGNOLIA recipe better -we may have to do a blind taste testing! ALSO - please note that we used it again the next day to make banana bread french toast from BROMABAKERY also blogged.

8 tbsp Unsalted butter, cubed, plus more for the pan
2 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
4 Overripe bananas, mashed
3/4 cup Dark brown sugar
1/4 cup Granulated sugar, plus more for topping
2 Large eggs, room temperature
1/4 cup Sour cream
2 tsp Vanilla extract
1/4 cup Chopped walnuts, for topping

Preheat an oven to 350 degrees F. Lightly butter a 9- x 5-inch loaf pan. Line the pan with a piece of parchment leaving a 2-inch overhang on the long sides.

Melt 8 tablespoons butter in a small skillet over medium heat, swirling periodically, until the solid particles turn golden brown, 6 to 8 minutes. Transfer to a medium bowl, scraping all the browned bits, and let cool to room temperature.

Meanwhile, whisk together the flour, baking soda, and salt in another medium bowl; reserve.

Once the brown butter is cooled, add the bananas, brown sugar, granulated sugar, eggs, sour cream and vanilla extract and whisk until fully incorporated. Add the flour mixture and stir just until combined. Be careful not to over mix the batter.

Transfer the batter into the prepared loaf pan. Sprinkle the top with granulated sugar and walnuts.

Bake until golden brown and a toothpick inserted in the center comes out clean, 60 to 65 minutes. If the banana bread is getting too dark, lightly tent with foil for the rest of the cook time. Let cool 10 minutes in the pan then remove and transfer to a wire rack to cool completely.