Browned Butter Banana Bread

Yield: 9x5" loaf pan / 12 servings

Category: Quick Breads & Loaves

Cuisine: American

Reference: Munchies By Mallory

Ingredients

• 135g Unsalted butter, browned and cooled
• 200g (1 cup) Brown sugar, packed
• 400g Mashed overripe bananas, about 3 large bananas
• 1 Large egg
• 1 tsp Vanilla extract
• 240g (2 cup) All-purpose flour, spooned & leveled
• 60g (¼ cup) Sour cream
• 1 tsp Baking powder
• ¼ tsp Salt
• 175g (1 cup) Semi-sweet chocolate chips, plus extra for topping

Steps

1. Preheat oven to 175°C (347°F). Grease a 9x5-inch loaf pan .
2. Brown the 135g unsalted butter: Melt butter in saucepan over medium-low heat. Swirl pan occasionally until butter turns golden brown with nutty aroma (5-8 minutes). Transfer to heatproof bowl to cool.
3. In a large bowl, mash the 400g mashed overripe bananas until smooth.
4. To the bananas, beat in the cooled brown butter, 60g (¼ cup) sour cream, 200g (1 cup) brown sugar, 1 large egg, and 1 tsp vanilla extract. Whisk until well combined.
5. In a separate bowl, whisk together the 240g (2 cup) all-purpose flour, 1 tsp baking powder, and ¼ tsp salt.
6. Pour dry ingredients into wet ingredients and gently fold with a spatula until just combined. Do not overmix.
7. Gently fold in the 175g (1 cup) semi-sweet chocolate chips until evenly distributed.
8. Pour batter into prepared pan and spread evenly. Top with additional chocolate chips.
9. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from drying out. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
10. Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.