Description
The nutty, rich flavor of browned butter and the sweet hint of chocolate make Brown Butter Chocolate Chip Banana Bread a wonderfully complex treat.
Ingredients
- 1/2 cup (1 stick) butter, browned
- 2 large eggs
- 1 cup granulated sugar
- 1 and 3/4 cups mashed overripe banana (about 4 medium bananas)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan (line with parchment paper, if desired) and set aside.
- Place the butter in a light-colored pan over medium heat and whisk constantly as it melts. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color. Just as it starts to turn light brown and you smell that nutty aroma, remove it from the heat and pour into a bowl to cool. Once the butter starts to brown, it will race into burnt, so watch it carefully and remove from the heat as soon as it starts to brown. Let cool slightly.
- In a large bowl, whisk together the eggs and sugar. Whisk in the mashed bananas and then the browned butter and vanilla.
- Add the flour, baking soda and salt. Stir until well combined.
- Fold in 3/4 cup of the chocolate chips.
- Pour batter into prepared loaf pan. Garnish with the remaining 1/4 cup chocolate chips.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the top of the bread is browned before the center is baked all the way through, tent the loaf with foil and let it continue to bake until the center is baked all the way through. I almost always tent my banana bread with foil a little over halfway through the baking time.
- Let cool in the pan for at least 15 minutes before inverting or transferring to a cooling rack or cutting board to cool completely.
- Once cooled, slice and serve.