Brown Butter Banana Chocolate Bread
Brown Butter Banana Chocolate Bread
Ingredients
- 115 g butter
- 2 tablespoons milk powder
- 3 ripe bananas, around 300g
- 80 g yogurt
- 75 g brown sugar
- 50 g white sugar
- 1 teaspoon vanilla
- 190 g flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 100 g chopped chocolate, to 120g
Instructions
- 1
Preheat your oven to 180°C. Line a loaf tin with parchment paper, ensuring some overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 180
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 3 min
- 5
Add the 75g brown sugar and 50g white sugar to the mashed bananas. Whisk until well combined and the sugars are mostly dissolved.
⏱️ 2 min
- 6
Stir in the 80g yogurt and 1 teaspoon vanilla extract into the banana-sugar mixture. Whisk until fully incorporated.
⏱️ 2 min
- 7
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.
⏱️ 2 min
- 8
In a separate bowl, whisk together the 190g flour, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder, and 1/2 teaspoon salt.
⏱️ 1 min
- 9
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.
⏱️ 2 min
- 10
Fold through the 100-120g chopped chocolate into the batter until evenly distributed.
⏱️ 1 min
- 11
Pour the batter into the prepared loaf tin. Optionally, sprinkle additional chopped chocolate on top for extra visual appeal and melty pockets.
⏱️ 1 min
- 12
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).
⏱️ 50 min•🌡️ 180
- 13
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.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Banana Chocolate Bread
- 115 g butter
- 2 tablespoons milk powder
- 3 ripe bananas, around 300g
- 80 g yogurt
- 75 g brown sugar
- 50 g white sugar
- 1 teaspoon vanilla
- 190 g flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 100 g chopped chocolate, to 120g
Instructions
- 1
Preheat your oven to 180°C. Line a loaf tin with parchment paper, ensuring some overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 180 - 2
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.
⏱️ 7 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 3 min - 5
Add the 75g brown sugar and 50g white sugar to the mashed bananas. Whisk until well combined and the sugars are mostly dissolved.
⏱️ 2 min - 6
Stir in the 80g yogurt and 1 teaspoon vanilla extract into the banana-sugar mixture. Whisk until fully incorporated.
⏱️ 2 min - 7
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.
⏱️ 2 min - 8
In a separate bowl, whisk together the 190g flour, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder, and 1/2 teaspoon salt.
⏱️ 1 min - 9
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.
⏱️ 2 min - 10
Fold through the 100-120g chopped chocolate into the batter until evenly distributed.
⏱️ 1 min - 11
Pour the batter into the prepared loaf tin. Optionally, sprinkle additional chopped chocolate on top for extra visual appeal and melty pockets.
⏱️ 1 min - 12
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).
⏱️ 50 min•🌡️ 180 - 13
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.
⏱️ 15 min