Brown Butter Chocolate Chip Banana Bread

⏱️ 60 mins
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Ingredients

  • 3 ripe bananas (brown spots = flavor)
  • 9 tbsp unsalted butter (browns down to ~½ cup)
  • 1 large egg, room temp
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract or paste
  • 1 to 1½ cups semi-sweet chocolate chips (measure with your heart)

Directions

  1. Add butter to a saucepan over medium heat. Stir often. It’ll melt, foam, sizzle, then turn golden with a nutty smell. Once browned (do not burn), pour into a bowl and place in the freezer for 5 mins. You want it warm, not hot.
  2. In a large bowl, mash bananas until mostly smooth. Add 1/2 cup of the browned butter, brown sugar, white sugar, egg, and vanilla. Whisk for 1 to 2 mins until glossy.
  3. Add flour, baking soda, baking powder, salt, and cinnamon. You can mix these in a separate bowl first, or be lazy like me and add them straight in. Just mix very thoroughly so everything is evenly distributed.
  4. Preheat to 350°F / 175°C. Once no dry flour remains, fold in about 1 cup of chocolate chips. Save the rest for topping.
  5. Line or grease a loaf pan and pour in the batter. Sprinkle remaining chocolate chips on top.
  6. Bake for 60 mins, loosely covering with foil halfway through to prevent over-browning.
  7. Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. If needed, bake an extra 5 to 10 mins.
  8. Let cool slightly, then slice. Enjoy.
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