Ingredients:

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang.
  2. In a small saucepan, melt the butter over medium heat. Add the chopped nuts. Continue cooking, stirring frequently, until the butter foams, subsides, and brown flecks form at the bottom (about 5-7 minutes). Immediately remove from heat. Strain the nuts out, reserving the brown butter. Let both cool slightly.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate medium bowl, mash the ripe bananas until mostly smooth. Whisk in the eggs and vanilla extract until just combined.
  5. Whisk the reserved cooled brown butter into the wet mixture. Ensure the butter is not hot enough to cook the eggs.
  6. Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined. Do not overmix.
  7. Gently fold in the strained toasted nuts.
  8. Transfer batter to the prepared loaf pan. Sprinkle the top evenly with coarse sugar, if using.
  9. Bake for 55–65 minutes, or until a wooden skewer inserted into the centre comes out clean or with a few moist crumbs attached.
  10. Let the loaf cool in the pan for 10 minutes. Carefully lift it out using the parchment overhang and transfer it to a wire rack to cool completely before slicing.