Ingredients
Equipment
Method
Phase 1: Prepare Your Oven and Pan
- Preheat your oven to 350˚F (175°C).
- Butter and flour a 9.25"L x 5.25"W x 2.75"D bread loaf pan thoroughly to ensure easy release.
Phase 2: Brown the Butter and Cream Ingredients
- Place the 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Gently brown the butter until it foams, sizzles, and develops golden brown bits at the bottom, releasing a nutty aroma.
- Remove the browned butter from the heat and let it cool slightly for a few minutes.
- In a large mixing bowl, using a paddle attachment, cream together the cooled brown butter and 2/3 cup granulated sugar until light and fluffy.
- Add the 2 lightly beaten large eggs, one at a time, mixing until just combined. Scrape down the sides of the bowl to ensure everything is well incorporated.
Phase 3: Incorporate Wet Ingredients
- Mash the 3 very ripe bananas with a fork until they reach a chunky applesauce consistency. Do not over-mash, as some lumps are desirable.
- Add the mashed bananas and 1/2 tsp vanilla extract to the mixing bowl. Mix until everything is just blended, being careful not to overmix.
Phase 4: Combine Dry Ingredients
- In a separate bowl, whisk together the dry ingredients: 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt, ensuring they are evenly distributed.
Phase 5: Mix and Bake
- Add the whisked dry ingredients to the mixing bowl with the wet ingredients. Mix until just incorporated, being careful not to overmix the batter.
- Gently fold in 3/4 cup of the semisweet chocolate chips. (Optionally, dust them lightly with flour first to prevent sinking).
- Transfer the batter to your prepared bread pan. Sprinkle the remaining 1/4 cup chocolate chips over the top.
- Bake at 350˚F (175°C) for 55-65 minutes. To test for doneness, insert a toothpick into the center; it should come out clean.
Phase 6: Cool Completely
- Once baked, let the banana chocolate chip bread rest in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely, which prevents the bottom from becoming soggy.
Nutrition
Notes
For best results, always use room temperature eggs, butter, and very ripe bananas. Avoid overmixing the batter once dry ingredients are added to prevent a tough crumb. Store cooled bread tightly wrapped at room temperature for 2-3 days, or freeze for up to 3 months. Enjoy warm with coffee, or as a dessert with ice cream. Nutrition information is estimated based on common ingredients and serving sizes and may vary.