Description
This Brown Butter Chocolate Chip Banana Bread is a comforting twist on a classic favorite, featuring nutty browned butter and rich dark chocolate chips. Perfectly moist and packed with ripe bananas, it’s an ideal treat for breakfast or an indulgent snack.
Ingredients
Scale
Wet Ingredients
- 10 tbsp unsalted butter, browned and cooled
- 3/4 cup granulated sugar
- 1 1/2 cups mashed ripe bananas (about 3)
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup dark chocolate chips
- Additional dark chocolate chips for topping
Instructions
- Brown the Butter: Cook the unsalted butter in a medium skillet over medium heat, stirring often. Continue until the butter foams and releases a nutty aroma, about 5-7 minutes. Remove from heat and transfer the browned butter to a heatproof bowl to cool at room temperature for 30 minutes.
- Prepare Oven and Pan: While the butter cools, adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9 x 5 inch loaf pan to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, cream together the browned butter and granulated sugar for about 2 minutes until fully combined. Add the mashed bananas, eggs, and vanilla extract, beating until combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add these dry ingredients to the wet mixture and fold in gently by hand just until combined. Stir in the 1 cup of dark chocolate chips evenly throughout the batter.
- Assemble and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle with additional chocolate chips on top for an extra chocolatey finish. Bake for 55-60 minutes at 350°F (177°C), or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Let the banana bread rest in the pan for 10 minutes after baking to settle. Then transfer it carefully to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the butter is fully cooled before mixing with sugar to avoid melting the sugar and impacting texture.
- Use ripe bananas with lots of brown spots for the best flavor and sweetness.
- Check bread doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Store the banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra moist loaf, you can add 1/4 cup sour cream or Greek yogurt to the wet ingredients.
