This banana bread recipe promises to be the best, featuring brown butter, brown sugar, crème fraîche, and toasted walnuts for an elevated flavor and texture. Optional chocolate chips can be added, with an adjustment to brown sugar if omitted.
1. Preheat oven to 350F. Grease a loaf pan and line with a layer of parchment paper along the bottom.
2. In a small stainless pot or pan (preferably pan), melt your butter over medium heat. Once the butter has fully melted and it begins to foam, keep stirring, continuously. After a few minutes your butter (and milk solids) will be nice and golden brown. You don’t want it too dark, so keep an eye. It can go from perfect to burnt very quickly. Remove from heat, add to a small bowl, and set aside.
3. In a large mixing bowl, mash your bananas until smooth. Stir in your brown butter until fully combined.
4. Add in your eggs, sugar, and vanilla. Mix well.
5. In a separate bowl, whisk together your flour, baking soda, salt, and cinnamon.
6. Gradually add your dry ingredients to your wet ingredients, stirring until just combined. Careful not to over mix.
7. Fold in your creme fraiche followed by your chocolate chips and toasted walnuts.
8. Pour your batter into your greased loaf pan. Spread it evenly and top with extra chocolate chips, if desired.
9. Bake for 60-70 minutes, or until a toothpick comes out clean and it has a beautiful golden crust. You can cover the bread with foil during the last 15-20 minutes if you notice it getting too dark.
10. Remove from oven and let it sit in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack (about 2 hours). Slice and enjoy!
