Nutty Brown Butter Banana Bread
This Nutty Brown Butter Banana Bread is the ultimate upgrade to a classic favorite—deeper, richer, and gone before it even fully cools! By browning the butter until it’s toasted and fragrant, you add a layer of complexity that pairs beautifully with creamy peanut butter and dark chocolate chips. It’s incredibly moist, perfectly balanced with the molasses notes of dark brown sugar, and has that "just right" sweetness that makes it dangerous to keep on the counter. Whether you're slicing it for a quick breakfast or a cozy afternoon snack, it’s officially "friend-tested and approved."
Equipment
- Loaf Pan
Ingredients
- 3 Over-ripe Bananas Mashed
- 115 g Unsalted Butter
- 90 g Peanut Butter Creamy
- 100 g Dark Brown Sugar
- 1 Egg Room temperature
- 1 tsp Vanilla Extract
- 190 g All Purpose Flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 100 g Dark Chocolate Chips
Instructions
Pre-Prep
- Heat the oven: Set your oven to 350°F
- Prep the pan: Grease a 9×5-inch loaf pan with butter or parchment paper.
Brown the Butter
- Brown the Butter: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally. It will foam up, then you’ll see little brown specks at the bottom and smell a nutty aroma. Immediately remove from heat and pour into a large mixing bowl (scrape those brown bits in!). Let it cool for 5 minutes.
Mix Batter
- Wet Ingredients: Whisk the peanut butter and dark brown sugar into the cooled brown butter until smooth. Add the egg and vanilla, whisking until combined. Finally, fold in your mashed bananas.
- Dry Ingredients: Gently stir in the flour, baking soda, and salt.
- Combine: Use a spatula to fold the dry ingredients into the wet mixture just until the flour disappears—do not over-mix, or the bread may become tough.
- The Fold: Gently fold in the dark chocolate chips.
If the mixture feels stiff, warm it slightly or use your KitchenAid on low speed to emulsify
Bake & Cool
- Bake: Transfer the batter to your prepared pan. Bake for about 55 to 65 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Cool: Let the loaf sit in the pan for 10 minutes before transferring to a wire rack to cool completely.
Finishing Touch
- Store: Slice and serve as is, or slightly warmed. Store in an airtight container for up to 4 days.
Leave a Reply