It’s hard to find a good banana bread recipe. I can’t tell you how many recipes I went through when I first tried baking the bread. Some were too tough, others too dry. And still others, despite the number of bananas they might called for, lacked flavor. This recipe, adapted from an older Joy of Cooking recipe, is my favorite.

The recipe calls for 2 ripe bananas (make sure they’re extra ripe — the darker the skin and softer the texture, the better the flavor in the bread), with a unique method that calls for incorporating the dry ingredients in the batter before adding the eggs. But it works. To enhance the dish, I like to use browned butter — it enhances the flavor from the walnuts and compliments the richness of the banana.

BROWNED BUTTER QUICK TIP: To brown butter, melt unsalted butter in a wide, shallow pan over medium heat. Cook until the water in the butter evaporates (it will bubble to the surface) and the milk solids turn a rich golden-brown (they will sink to the bottom of the pan). Watch the butter carefully so it doesn’t burn, whisking or stirring it frequently so it browns evenly. Use the butter immediately, or cover and refrigerate it until you need it. Browned butter makes a great flavoring added to a variety of dishes, from cookies and cakes, to vegetables and sauces.

BROWNED BUTTER BANANA NUT BREAD

Total time: 1 hour, 10 minutes

Servings: Makes 1 loaf

1/4 cup plus 2 tablespoons (6 tablespoons) unsalted butter

1 1/3 cups (5.7 ounces) all-purpose flour

3/4 teaspoon sea salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

2/3 cup sugar

2 large eggs, lightly beaten

2 very ripe bananas, mashed (about 1 cup)

1/2 cup coarsely chopped toasted walnuts

In a small saucepan, gently heat the butter until melted and the butter solids sink to the bottom and turn a rich golden brown, 10 to 12 minutes, careful not to burn. Remove from heat. This should make about 1/3 cup browned butter. Pour the butter into a mixing bowl and cool to room temperature.
Heat the oven to 350 degrees. Grease an 8.5-inch by 4.5-inch loaf pan.
In a second bowl, whisk together the flour, salt, baking soda and powder.
Combine the sugar with the butter, and beat over high speed until light and fluffy, 3 to 4 minutes. Beat in the flour mixture until fully combined and the consistency of brown sugar.
Gradually beat in the eggs, then fold in the bananas and nuts until combined.
Scrape the batter into the pan and spread evenly. Bake until puffed and golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
Cool the pan on a rack for 5 to 10 minutes, then unmold and cool completely before serving.

Note: Adapted from a recipe in “Joy of Cooking” by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker.