Brown Butter Banana Chocolate Chip Bread
Here’s a peak into how I do Fridays…Brown Butter Banana Chocolate Chip Bread. Otherwise known as, the quick bread trifecta of perfection.
It involves bananas, the older and uglier, the better. Brown butter, because, well, you can never go wrong with brown butter. And chocolate, because, why not.
Until now I’ve been a banana bread purist. I rotate between a few different recipes, and the only add-in, if any is walnuts. Well, except for that one time I added cranberries. And there was also the time I turned my banana bread into doughnuts. But, other than that, total banana bread purist.
I figured it was high time I branch out a little. Also, I found myself with some melted brown butter and I was tired of the brown bananas staring at me every time I opened the fridge.
This bread is adapted from a simple go-to banana bread recipe from Everyday Food that I’ve been using for years. By now I’ve made this recipe so many times I could very likely make it in my sleep.
I made a few changes that I think you’re gonna love. For starters, I reduced the amount of butter by one third. Which simply means, I ran out and didn’t feel like going to the store. I worked with the stick I had, and browned it until it was nutty and totally perfect. I added some Greek yogurt. It makes the bread super moist + I like to think the health benefit counteract eating chocolate chips for breakfast.
p.s. There’s a slice with your name on it!
1 stick unsalted butter, browned and fully cooled
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups granulated sugar
3 large eggs
1/2 cup Greek yogurt
1 teaspoon vanilla extract
3 medium very ripe bananas, mashed
3/4 cup mini chocolate chips
Preheat oven to 350 degrees F (Depends on your oven).
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using an electric hand mixer), cream butter and sugar until light and fluffy, 2-3 minutes. Add the eggs, one at a time, beating after each addition. With mixer on low speed, add in the yogurt and vanilla. Continuing on low speed add dry ingredients in three additions, alternating with two additions of banana; mix until just combined. Fold in the chocolate chips.
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.