Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides (this makes it easy to lift out the "lid" without breaking it).
Step 2
In a large bowl, mash the bananas until smooth. Whisk in the melted butter, brown sugar, egg, and vanilla until well combined.
Step 3
Sift the flour, baking soda, salt, and cinnamon directly into the wet ingredients. Fold gently with a spatula just until no streaks of flour remain. Do not overmix, or the bread will be tough.
Step 4
In a small bowl, toss the chopped nuts with 3 tbsp brown sugar and 1 tbsp melted butter.
Step 5
Pour the batter into the prepared pan. Sprinkle the nut mixture evenly across the top, pressing down very lightly so they stick to the batter.
Step 6
Bake for 60–65 minutes. At the 45-minute mark, check the nuts—if they are browning too fast, tent the pan loosely with foil.
Step 7
Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
Step 8
Let the bread cool in the pan for 15 minutes before using the parchment "handles" to lift it out. Sprinkle with flaky sea salt while the topping is still tacky.
Notes
Use bananas that have moved past spotted and are almost entirely brown. They have the highest sugar content and the strongest aroma.
Because the topping is sugary, it can look "done" before the middle is cooked. Always test the center of the loaf, not the edges.
This dish is special because...
What makes this banana bread stand out is the contrast in textures. Most banana breads are soft all the way through, but by adding a brown sugar and walnut slurry to the top before baking, you create a "crackly" lid. As the bread rises, the sugar caramelizes around the nuts, creating a salty-sweet crust that mimics a gourmet pastry. It’s special because it transforms a humble "clear the counter" snack into a centerpiece-worthy loaf.
