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Preheat your oven to 180°C. Line a loaf tin with parchment paper, ensuring some overhang on the sides for easy removal.

In a medium pan on the stovetop, melt the 115g butter over medium heat. Continue cooking, stirring occasionally, until the butter becomes deeply golden brown and smells nutty. This usually takes about 5-7 minutes. Be careful not to burn it.

Remove the browned butter from the heat and immediately add the 2 tablespoons of milk powder. Stir well with a wooden spatula to toast the milk powder in the residual heat, enhancing the caramel notes. Let the mixture cool slightly for about 5-10 minutes.

While the butter cools, mash the 3 ripe bananas thoroughly in a large mixing bowl using a fork until mostly smooth with a few small lumps remaining.

Add the 75g brown sugar and 50g white sugar to the mashed bananas. Whisk until well combined and the sugars are mostly dissolved.

Stir in the 80g yogurt and 1 teaspoon vanilla extract into the banana-sugar mixture. Whisk until fully incorporated.

Pour the cooled brown butter (with the toasted milk powder) into the banana mixture. Whisk thoroughly until everything is well combined. If desired, you can strain the butter through a sieve before adding it to remove any browned milk solids, though leaving them in adds to the flavor.

In a separate bowl, whisk together the 190g flour, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder, and 1/2 teaspoon salt.

Add the dry ingredients to the wet ingredients. Using a wooden spatula or rubber scraper, gently fold until just combined. Be careful not to overmix, as this can lead to a tough bread.

Fold through the 100-120g chopped chocolate into the batter until evenly distributed.

Pour the batter into the prepared loaf tin. Optionally, sprinkle additional chopped chocolate on top for extra visual appeal and melty pockets.

Bake in the preheated oven for 45–55 minutes, or until a wooden skewer inserted into the center of the loaf comes out with moist crumbs attached (not wet batter).

Once baked, remove the loaf tin from the oven and let the banana bread cool in the tin for at least 10-15 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving. This allows the bread to set and prevents it from crumbling.


Preheat your oven to 180°C. Line a loaf tin with parchment paper, ensuring some overhang on the sides for easy removal.

In a medium pan on the stovetop, melt the 115g butter over medium heat. Continue cooking, stirring occasionally, until the butter becomes deeply golden brown and smells nutty. This usually takes about 5-7 minutes. Be careful not to burn it.

Remove the browned butter from the heat and immediately add the 2 tablespoons of milk powder. Stir well with a wooden spatula to toast the milk powder in the residual heat, enhancing the caramel notes. Let the mixture cool slightly for about 5-10 minutes.

While the butter cools, mash the 3 ripe bananas thoroughly in a large mixing bowl using a fork until mostly smooth with a few small lumps remaining.

Add the 75g brown sugar and 50g white sugar to the mashed bananas. Whisk until well combined and the sugars are mostly dissolved.

Stir in the 80g yogurt and 1 teaspoon vanilla extract into the banana-sugar mixture. Whisk until fully incorporated.

Pour the cooled brown butter (with the toasted milk powder) into the banana mixture. Whisk thoroughly until everything is well combined. If desired, you can strain the butter through a sieve before adding it to remove any browned milk solids, though leaving them in adds to the flavor.

In a separate bowl, whisk together the 190g flour, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder, and 1/2 teaspoon salt.

Add the dry ingredients to the wet ingredients. Using a wooden spatula or rubber scraper, gently fold until just combined. Be careful not to overmix, as this can lead to a tough bread.

Fold through the 100-120g chopped chocolate into the batter until evenly distributed.

Pour the batter into the prepared loaf tin. Optionally, sprinkle additional chopped chocolate on top for extra visual appeal and melty pockets.

Bake in the preheated oven for 45–55 minutes, or until a wooden skewer inserted into the center of the loaf comes out with moist crumbs attached (not wet batter).

Once baked, remove the loaf tin from the oven and let the banana bread cool in the tin for at least 10-15 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving. This allows the bread to set and prevents it from crumbling.
