Brown Butter Chocolate Chip Banana Bread
This Brown Butter Chocolate Chip Banana Bread version takes it up a notch with nutty brown butter and gooey chocolate chips.
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Equipment
- kitchen scale optional but recommended
- whisk
- rubber spatula
- mixing bowls
- saucepan or pot
- parchment paper or baking spray
Ingredients
- 10 tbsp unsalted butter (113g after browning)
- ½ cup brown sugar packed
- ⅓ cup sugar
- 1 tbsp vanilla extract
- 2 large eggs room temperature
- 2 large ripe bananas or 3 medium ripe bananas
- 1 ¾ cup all purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- ¾ cup chocolate chips
Instructions
- Brown the butter in a light-colored medium saucepan or pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.
- About halfway through the butter will begin to foam up a bit, but you only need to take your rubber spatula and stir it to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.
- You will notice along the edges browning, and if you stir the butter there will be small brown bits at the bottom of the pan (milk solids). Begin stirring at this point until the color is a light to medium color and you smell the nutty aroma of the butter.
- Remove from heat and pour into a heat safe medium bowl. Allow to cool.
- Preheat oven to 350 F. Combine all-purpose flour, baking soda, and fine sea salt in a separate bowl and whisk until well combined.
- Add sugars and vanilla extract to browned butter, and whisk until well combined.
- Add eggs one at a time and mix well before adding next one.
- Add mashed bananas to mixture and mix until well combined.
- Add dry ingredients and fold into wet ingredients with rubber spatula.
- Fold in chocolate chips with rubber spatula until just combined.
- Line 9x5 loaf pan with parchment paper or baking spray. Pour batter into loaf pan. Top with chocolate chips if desired.
- Bake for 55 - 60 minutes, or until a toothpick comes out with only a few moist crumbs.
- Remove from heat and allow to cool completely before slicing.
Notes
Kitchen scale is recommended. While I do share the volume measurements, I always recommend a kitchen scale. This will help ensure the best results.
Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale.
Room Temperature Ingredients. I recommend the eggs be at room temperature to help the ingredients mix easily.
Brown Butter In Advance. This will help you save some time for those of us with busy schedules. Brown butter in advance and refrigerate. When ready to use, allow to soften at room temperature for about 30 minutes before beginning the recipe.
Hot Tip! If your batter begins to curdle, it is due to the ingredients not being able to emulsify. This happens when cold ingredients are used or the ingredients are not properly mixed. If your batter begins to curdle, add 3 - 4 tablespoons of your dry ingredients to the batter to help stabilize.
Hot Tip! Folding uses a scooping method to help combine ingredients without releasing too many air bubbles. Use a rubber spatula to cut through to the bottom and then lift from the bottom to fold over. Continue until the dry ingredients are mostly combined.
You can store at room temperature in an airtight container or ziplock bag for up to 3 days.
To freeze, place in a freezer safe airtight container or ziplock bag and freeze for up to 3 months. When ready to enjoy, allow to come to room temperature before enjoying.
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