Brown Butter Banana Bread

Prep

1. Heat the oven to 175°C fan. Line a 900 g loaf tin with baking paper.
2. Melt the butter in a light-coloured pan over medium heat. Keep swirling — it will foam, then quieten, then smell nutty and turn amber. Pour it into a large bowl straight away, scraping in the brown bits, and let it cool for 10 minutes.
3. Whisk the sugar into the warm butter, then the eggs one at a time, then the vanilla and mashed bananas.
4. Sift the flour, bicarbonate, salt and cinnamon over the top. Fold until only just combined — a few streaks of flour are fine. Fold through most of the walnuts.
5. Scrape into the tin, scatter the remaining walnuts over, and bake for 50–55 minutes, until a skewer comes out with a few damp crumbs.
6. Cool in the tin for 15 minutes, then turn out onto a rack. It slices best once completely cool, though nobody ever waits.