Brown Butter Banana Bread

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Brown Butter Banana Bread

This brown butter banana bread is rich, moist, and loaded with dark chocolate chunks. One bowl, no mixer, and ready in under 2 hours.

Prep Time25

Cook Time1

Course: breakfast and brunch, Dessert

Cuisine: American

Keyword: banana bread, brown butter, brown butter banana bread, brown butter banana bread recipe

Servings:

Ingredients

3 large very ripe bananas mashed
10 tablespoons unsalted butter
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1 teaspoon sea salt
½ cup sour cream room temperature
1 teaspoon baking soda
1 ¾ cups all-purpose flour
8 ounces dark chocolate chunks plus more for topping

Instructions

Brown the butter: Add the butter to a light-colored saucepan over medium heat. Cook, stirring or swirling frequently, as the butter melts and begins to foam. Continue cooking until the milk solids turn golden brown and the butter smells rich and nutty, about 5–7 minutes. Keep a close eye on it because it can burn quickly.
10 tablespoons unsalted butter
Immediately pour the brown butter, including all of the browned bits at the bottom of the pan, into a heat-safe bowl. Let cool for 10–15 minutes.
Preheat the oven to 350°F. Grease a 10×5-inch loaf pan (1.5-pound size) and lightly dust with flour to prevent sticking.
In a large bowl, mash the bananas with a fork until mostly smooth and creamy.
3 large very ripe bananas
In a separate large bowl, whisk together the slightly cooled brown butter and sugar until combined.
1 cup granulated sugar
Add the eggs and vanilla extract and whisk until smooth.
2 large eggs, 2 teaspoons vanilla extract
Stir in the mashed bananas, sour cream, sea salt, and baking soda until fully incorporated.
1 teaspoon sea salt, ½ cup sour cream, 1 teaspoon baking soda
Add the flour and gently fold until just combined. Be careful not to overmix.
1 ¾ cups all-purpose flour
Fold in the dark chocolate chunks, reserving a handful for the top.
8 ounces dark chocolate chunks
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved dark chocolate chunks.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. If you hit melted chocolate, test again in another spot.
At around the 50-minute mark, loosely tent the loaf with aluminum foil if the top is browning too quickly.
Let the banana bread cool in the pan for about 15 minutes before transferring it to a wire rack. Allow it to cool before slicing.

Nutrition