Banana bread is a versatile and comforting treat that is as good for breakfast as it is for an after-dinner dessert.
While several different flavor combinations complement banana bread, the addition of dark chocolate and pecan is, in my opinion, one of the most delicious.
Banana bread is best when made with overripe bananas that are just past the point of wanting to eat right out of the peel, making it a great way to use up the last of the bunch without wasting any.
Overripe bananas are not only sweeter but are also higher in antioxidants. They are also easier for the body to digest. I bet you didn’t think that something so good could also be healthy!
Another bonus of this recipe is the browned butter, which adds nuttiness and depth. Banana bread always calls for a decent amount of butter, so you may as well brown it for additional flavor.
Instead of using white granulated sugar, this recipe calls for brown sugar, which contains molasses. Molasses has a warm and smokey flavor that seriously compliments the sweetness of the bananas.
Brown Butter Chocolate Chip Banana Bread
Prepping your ingredients
It is essential to measure and prepare your ingredients before beginning when you bake.
Mise en place is a common practice used amongst professionals to ensure that nothing is forgotten or mismeasured. Meaning “everything in its place”, this technique truly sets you up for success, no matter what the recipe is.
When everything is measured and ready to be added to the recipe, things happen quickly and efficiently with little to no room for error. It’s a win-win!
At this point, it is also a good idea to prepare any baking dishes you may be using. Spray your loaf pan with cooking spray and set it to the side.
Browning the butter
Browning butter adds a nutty flavor used in sweet and savory recipes. The process browns the milk solids that separate from the liquid in butter when heated.
First, measure your butter and slice it into uniform size pieces. Let your butter come to room temperature for about 30 minutes before adding it to your pan.
Using a light-colored skillet, if possible, allows you to see the butter browning in the pan. To brown and not burn your butter, you will have to watch it during the entire process carefully.
Place butter in a cold pan and turn the heat onto medium. By doing this, you are ensuring that the butter cooks evenly.
Move the butter around the pan as it begins to melt. It will slowly start to foam and sizzle when it has melted completely. This is the beginning of the browning process, taking about 7-8 minutes.
You know that you are done when the milk solids are a nutty brown color and smell rich and delicious. It is easy to burn, so make sure to transfer it all out of the pan quickly once it’s done to ensure the butter doesn’t blacken.
Reserve two tablespoons of browned butter to the side for brushing the top of your banana bread loaf.
Mixing your ingredients
Keeping your wet ingredients and dry ingredients in two separate bowls, begin to combine the rest of your ingredients.
First, combine your mashed bananas, eggs, vanilla, and milk together.
Combine flour, brown sugar, baking powder, cinnamon, salt, and nutmeg in the second bowl. Whisk them all together, making sure to break up any lumps of brown sugar that there may be.
Mix the wet ingredients into the dry ingredients and combine with a spoon. Add your chopped pecans and chocolate chips. Next, add the rest of the brown butter and mix until fully incorporated.
Baking your bread
Add to the prepared baking pan and tap against the counter to release any air pockets that may have formed.
Sprinkle with the remaining chopped pecans and chocolate chips. Bake in the oven for an hour, checking for a deep golden brown color. The bread is done when a toothpick inserted into the middle of the loaf comes out clean.
When finished, remove from the oven, and brush with the remaining brown butter. If desired, sprinkle with flaky Maldon salt.
Allow the banana bread to cool in the pan for at least 15 minutes before carefully inverting the loaf and removing it to a cooling rack.
Banana bread is best served when a little warm, so make sure to sample it before it cools off completely.
1 hour 20 minutes
Nonstick cooking spray, for greasing
10 tablespoons unsalted butter
3 large ripe bananas, mashed
3 large eggs
½ cup whole milk
1 teaspoon pure vanilla extract
1 cup chocolate chips, dark or milk chocolate, plus more for sprinkling
1 cup rough chopped pecans, plus more for sprinkling
2 cups all-purpose flour
1 cup dark brown sugar
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
½ teaspoon ground nutmeg
1 teaspoon flaky salt such as Maldon
- Preheat the oven to 350 F.
- Grease a 9-by-5-inch loaf pan with cooking spray.
- In a light-colored sauté pan, brown the butter and set aside.
- In a small bowl, reserve 2 tablespoons of the browned butter for brushing the loaf; let cool slightly.
- In a medium bowl, mix the mashed bananas with the eggs until fully incorporated. Add vanilla and milk and combine.
- Whisk together the flour, brown sugar, baking powder, cinnamon, salt, and nutmeg in a separate large bowl. Break apart any large clumps of sugar that remain. Pour the banana mixture into the dry ingredients and mix until combined. Mix in the chocolate chips and chopped pecans. Pour in the 8 stirs of melted brown butter and until fully incorporated.
- Transfer the batter to the prepared loaf pan.
- Sprinkle the top with additional chopped pecans and chocolate chips. Bake until a toothpick inserted into the middle of the loaf comes out clean, 55 to 60 minutes.
- Once the banana bread has finished cooking, brush the top with the 2 tablespoons of reserved browned butter.
- Sprinkle with flaky sea salt if desired.
- Allow the banana bread to cool; serve slightly warm or completely cooled.
Amount Per Serving:
Calories: 428Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 74mgSodium: 484mgCarbohydrates: 52gFiber: 3gSugar: 30gProtein: 6g