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Flavorful Brown Butter Banana Bread Recipe with Espresso Glaze and Walnuts You’ll Love

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A rich and moist banana bread made with nutty brown butter, toasted walnuts, and topped with a subtle espresso glaze for a sophisticated twist.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (60g) chopped walnuts, toasted
  • 1 tablespoon espresso powder (for glaze)
  • 1 cup (120g) powdered sugar (for glaze)
  • 2–3 tablespoons milk or cream (for glaze)

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it melts, then foam and brown bits start to appear. This takes about 5-7 minutes. Once golden brown and nutty-smelling, remove from heat and let cool slightly.
  2. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch (23×13 cm) loaf pan with butter or nonstick spray and lightly dust with flour.
  3. Mix Wet Ingredients: In a large bowl, mash 3 ripe bananas with a fork until smooth but still a bit chunky. Stir in the browned butter, 3/4 cup (150g) granulated sugar, 1/4 cup (50g) brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until combined. This should take about 3-4 minutes with a wooden spoon or spatula.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Make sure the baking soda is evenly distributed to avoid uneven rising.
  5. Fold Dry into Wet: Gradually add the dry ingredients into the wet mix, folding gently to avoid overmixing. You want the batter just combined; a few flour streaks are okay.
  6. Add Walnuts: Fold in 1/2 cup (60g) toasted chopped walnuts, reserving a few to sprinkle on top for presentation.
  7. Bake: Pour the batter into the prepared loaf pan, smoothing the top gently with a spatula. Sprinkle reserved walnuts on top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool: Let the bread cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely before glazing.
  9. Make Espresso Glaze: In a small bowl, whisk 1 cup (120g) powdered sugar, 1 tablespoon espresso powder, and 2-3 tablespoons milk or cream until smooth and pourable. Adjust milk quantity to get your desired consistency.
  10. Glaze and Serve: Drizzle the espresso glaze over the cooled banana bread. Let it set for 10 minutes before slicing.

Notes

Keep a close eye when browning butter to avoid burning. Toast walnuts in a dry pan for extra flavor. Use room temperature eggs for better batter texture. Do not overmix the batter to keep the bread tender. Start the glaze while the bread cools to save time.

Nutrition

Keywords: banana bread, brown butter, espresso glaze, walnuts, quick bread, breakfast, coffee break, nutty flavor

Find it online: https://coracooks.com/flavorful-brown-butter-banana-bread-recipe-with-espresso-glaze-and-walnuts-youll-love/