high confidence · engineered recipe

Brown Butter Banana Walnut Loaf with Cinnamon

Name: Brown Butter Banana Walnut Loaf with Cinnamon
Total time: 45 min
Yield: 4 servings
Ingredients: 60 g unsalted butter, melted and browned; 180 g very ripe medium bananas, peeled and thoroughly mashed; 100 g brown sugar, packed; 50 g egg, lightly beaten; 150 g all-purpose flour, spooned and leveled; 3 g baking soda, leavening; 2.6 g ground cinnamon, aromatic spice; 2 g salt, enhancer; 50 g walnuts, chopped, divided

A compact, moist banana walnut loaf enhanced with nutty brown butter and warm cinnamon, baked to perfection in the air fryer.

Time45 min

LevelEasy

ToolsAir fryer + Stovetop

Yield

4 servings

×1

Units

Change equipment

Recipe diagramBrown Butter Banana Walnut Loaf with Cinnamon4 servings · ingredients flow left to right
PrepPreheat air fryer to 160°C (320°F).
PrepGrease and line a small 1 lb (approx 8x4 inch) loaf pan that fits comfortably inside your air fryer basket without touching the sides.
60 g · 0.25 cupunsalted buttermelted and browned	01Brown ButterBrown butterMelt butter in a small saucepan over medium heat, swirling until it foams, turns golden-amber, and develops a nutty aroma.115°C / 240°F · 3-5 minutesReady when Deep golden color and nutty fragrance			04CombineFold batterGently fold the dry ingredients into the wet mixture using a spatula just until moistened and no dry streaks remain. Do not overmix.Ready when Batter is thick and just combined with no visible dry flour	05Air FryBake loafPour batter into the prepared loaf pan, sprinkle remaining walnuts on top, tent loosely with foil if browning too fast, and air fry.160°C / 320°F · 35-45 minutesReady when Skewer inserted into center comes out clean or with a few dry crumbs; internal temp reaches 95-96°C (203-205°F)	06Cool & ServeCool and sliceLet the loaf cool in the pan for 10-15 minutes to set its crumb structure, then transfer to a wire rack to cool completely before slicing.15 minutesReady when Loaf is room temperature and firm to the touch
180 g · 2 countvery ripe medium bananaspeeled and thoroughly mashed		02Wet BaseMash bananasMash peeled bananas in a medium bowl until smooth with a few small rustic lumps remaining.Ready when Soft, pulpy consistency
100 g · 0.5 cupbrown sugarpacked		02Wet BaseWhisk sugarWhisk the brown sugar into the mashed bananas until fully incorporated.
50 g · 1 countegglightly beaten		02Wet BaseBlend wetWhisk in the cooled brown butter and the beaten egg until smooth.
150 g · 1.25 cupsall-purpose flourspooned and leveled			03Dry MixWhisk dryIn a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
3 g · 0.75 tspbaking sodaleavening
2.6 g · 1 tspground cinnamonaromatic spice
2 g · 0.33 tspsaltenhancer
50 g · 0.5 cupwalnutschopped, divided			03Dry MixAdd walnutsToss most of the chopped walnuts into the dry mixture, reserving a small handful for the top.

Ingredient ActionHover or tab through a cell to trace its path.

Why this works

Browning the butter drives off water and toasts milk solids for a deep caramel flavor that complements the sweet banana. Mixing the batter just until combined prevents gluten over-development, ensuring a tender crumb rather than a tough texture.

Watch for

Overmixing the batter: Fold ingredients gently with a spatula only until flour disappears to avoid a dense, rubbery texture.
Top browning too quickly in the air fryer: Tent the small loaf pan loosely with aluminum foil halfway through the bake time to prevent burning before the center sets.