Brown Butter Chocolate Chip Banana Bread
A delightful banana bread bursting with the rich flavors of brown butter and chocolate chips, perfect for breakfast or dessert.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed The riper the bananas, the sweeter the bread.
- ½ cup unsalted butter, browned Brown the butter for a nutty depth of flavor.
- ¾ cup brown sugar Can substitute with white sugar or coconut sugar.
- 1 piece egg, beaten Can substitute with a flax egg for vegan option.
- 1 teaspoon vanilla extract Adds aromatic sweetness.
- 1 teaspoon baking soda Helps the bread rise.
- ¼ teaspoon salt Enhances sweetness.
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- ½ cup chocolate chips Melt slightly during baking for pockets of chocolate.
Instructions
Preparation
- Gather all your ingredients and tools: a 9×5-inch loaf pan, mixing bowls, and a whisk. Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a saucepan over medium heat, melt the unsalted butter until it turns golden brown and emits a nutty aroma, approximately 5-7 minutes. Let it cool slightly.
- In a large mixing bowl, mash the ripe bananas until smooth. Add the browned butter and mix well.
- Pour in the brown sugar, beaten egg, and vanilla extract. Stir until well blended.
- Sprinkle in the baking soda and salt, mixing to incorporate.
- Gradually add all-purpose flour, stirring gently until just combined. A few lumps are okay.
- Fold in the chocolate chips until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake in the preheated oven for 60-65 minutes, checking for doneness after 55 minutes by inserting a toothpick into the center.
- Remove from the oven and let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.