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–+ servings
Three thick slices of moist Brown Butter Banana Bread loaded with melted chocolate chips, resting on parchment paper.

Brown Butter Banana Bread

This recipe uses brown butter to add a rich, nutty flavor to classic banana bread. It is a good choice for weekend baking projects.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Bread
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 3 mashed overripe bananas
  • 1 large egg
  • 2 to 4 tbsp milk Add if the batter is too thick
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup walnuts or pecans (optional) If you like nuts

Equipment

  • Medium saucepan
  • 9x5 inch loaf pan
  • Large bowl
  • Separate small bowl
  • Whisk
  • Rubber spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and adjust the rack to the center position.
  2. Melt the unsalted butter in a medium saucepan over medium-low heat. Swirl the pan occasionally. When the butter turns golden brown and smells nutty (about 5-8 minutes), remove it from the heat and transfer it to a heatproof bowl to cool.
  3. Grease a 9×5-inch loaf pan or line it with parchment paper.
  4. Mash the overripe bananas with a fork in a large bowl until smooth.
  5. Add the cooled brown butter, brown sugar, egg, and vanilla extract to the mashed bananas. Whisk everything until well combined.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Pour the dry ingredients into the bowl with the wet ingredients. Use a rubber spatula to gently fold the ingredients together until just combined. Do not overmix.
  8. If your batter seems too thick, add 2 to 4 tablespoons of milk to thin it out.
  9. Gently fold in the chocolate chips and any optional nuts until evenly distributed.
  10. Pour the batter into the prepared 9×5 pan. Spread it evenly and top with extra chocolate chips if desired.
  11. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it with aluminum foil halfway through baking.
  12. 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.
  13. Slice the cooled banana bread and serve it plain or with a topping.

Notes

This recipe is based on traditional ingredients. If you are following a low-carb or keto diet, you will need to substitute the brown sugar with a keto-friendly sweetener (like erythritol) and the all-purpose flour with almond flour to match your dietary needs.

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