Brown Butter Chocolate Chip Banana Bread

Name: Brown Butter Chocolate Chip Banana Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Cuisine: American
Ingredients: 113 g unsalted butter; 340 g very ripe mashed banana; 150 g light brown sugar; 50 g granulated sugar; 2 large eggs; 2 tsp vanilla extract; 60 g sour cream or full-fat Greek yogurt; 240 g all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 3/4 tsp fine sea salt; 1/2 tsp cinnamon; 170 g semisweet chocolate chips or chopped chocolate; flaky sea salt for top

Moist but never gummy banana bread made with deeply ripe bananas, nutty brown butter, brown sugar, vanilla, and pockets of semisweet chocolate.

Total

80 min

Servings

Level

Easy

Ingredients

113 g unsalted butter
340 g very ripe mashed banana
150 g light brown sugar
50 g granulated sugar
2 large eggs
2 tsp vanilla extract
60 g sour cream or full-fat Greek yogurt
240 g all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp fine sea salt
1/2 tsp cinnamon
170 g semisweet chocolate chips or chopped chocolate
flaky sea salt for top (optional)

Instructions

Preheat oven to 350F. Grease and parchment-line 9x5 loaf pan.

Brown butter in saucepan until golden-brown milk solids develop and aroma becomes nutty.

Transfer to mixing bowl. Cool approximately 10 minutes.

10 min

Whisk mashed banana, brown sugar, granulated sugar, eggs, vanilla, and sour cream into browned butter.

Separately whisk flour, baking soda, baking powder, salt, and cinnamon.

Fold dry ingredients into wet just until almost incorporated.

Fold in approximately 140 g chocolate. Do not overmix.

Transfer to pan. Scatter remaining chocolate across top.

Bake approximately 55-65 minutes. Tent if browning excessively. A tester should emerge with moist crumbs but no raw batter. Internal temperature near center should generally be around 200-205F.

60 min

Cool in pan 15 minutes.

15 min

Transfer to rack. Cool significantly before slicing.

Nutrition per serving

393

Calories

Protein

54g

Carbs

16g

Fat

Chef's Notes & Storage

CHEF'S NOTES - WHY THIS AVOIDS GUMMY BANANA BREAD: - Measure banana rather than adding unlimited bananas - too much banana makes it gummy. - Don't overmix flour - mix just until incorporated. - Use a metal loaf pan for predictable baking. - Bake center thoroughly - target 200-205F internal. - Allow loaf to cool before slicing. - Brown butter adds nutty depth that complements banana beautifully. TROUBLESHOOTING: - Why is banana bread gummy? Too much banana, underbaked, overmixed, or sliced warm. - How ripe should bananas be? Very ripe - heavily speckled or fully black skins. - Can I freeze banana bread? Yes - wrap well and freeze up to 3 months. STORAGE: Room temperature 3-4 days. Refrigerator 1 week. Freezer 3 months. SCALING: 2x = use two 9x5 pans. Bake time may need adjustment. Do not double filling into one pan. ALLERGENS: Contains wheat, milk, egg. May contain soy, tree nuts depending on chocolate. NUTRITION NOTE: Calculated per slice (1/10 of loaf) using standard USDA nutrition values.

Part of:Sweet Breads Breads