Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and adjust the rack to the center position.
- Melt the unsalted butter in a medium saucepan over medium-low heat. Swirl the pan occasionally. When the butter turns a golden brown color and smells nutty, remove it from the heat. Transfer the butter to a heatproof bowl to cool.
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mash the overripe bananas with a fork in a large bowl until smooth.
- Add the cooled brown butter, brown sugar, egg, and vanilla extract to the mashed bananas. Whisk everything together until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Pour the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. If your batter is too thick, add 2-4 tbsp of milk.
- Gently fold in the chocolate chips and any optional nuts until evenly distributed.
- Pour the batter into the prepared 9×5 pan. Spread it out evenly and top with extra chocolate chips if desired.
- Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tent the bread with aluminum foil halfway through baking if the top browns too quickly.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Slice the cooled banana bread and serve it plain or with a topping.
Notes
This recipe is aimed at home bakers looking for a flavorful twist on a classic. The brown butter adds depth that complements the sweetness of the bananas.