Brown Butter Double Chocolate Banana Bread

Ultra-rich, fudgy, extra moist, this Brown Butter Double Chocolate Banana Bread is a chocolate lover’s dream. The nutty aroma of brown butter, the sweetness of ripe bananas, and the richness of two kinds of chocolate come together to create the softest, most indulgent loaf. Perfect for breakfast and dessert.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 10 slices

Calories: 323 kcal per serving

Ingredients

2 - ripe bananas
¼ cup - brown sugar
7 tablespoons - unsalted butter
⅓ cup - heavy cream
2 - eggs
1 tbsp - vanilla extract
1 ⅔ cups - all-purpose flour
½ cup - cocoa powder
1 tbsp - baking powder
1 tbsp - baking soda
1 ½ teaspoons - salt
¾ cup - chocolate chips

Instructions

Melt the butter in a saucepan over medium heat until it becomes golden brown, nutty, and fragrant. Remove from heat and let it cool slightly, it should still be liquid but no longer hot.
Mash the bananas in a mixing bowl. Add the brown sugar, white sugar, slightly cooled brown butter, heavy cream, eggs, and vanilla extract. Mix until smooth and well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture and gently fold until just combined. Stir in the 150 g chocolate chips.
Pour the batter into a lined loaf pan and sprinkle the remaining 40 g chocolate chips on top.
Bake at 180°C for about 50 minutes. After the first 30 minutes, loosely cover with foil or move the loaf to a lower rack to prevent over-browning.
Pour the batter into a lined loaf pan and sprinkle the remaining 40 g chocolate chips on top.
Bake at 180°C for about 50 minutes. After the first 30 minutes, loosely cover with foil or move the loaf to a lower rack to prevent over-browning.

Nutrition