Brown Butter Banana Bread
8" x 4" loaf
Equipment
- 8" x 4" loaf pan
- parchment paper
- sauce pan
- small bowl
- Large Bowl
- fork
- Spatula
- kitchen scale
Ingredients
- 2 bananas ripe
- 1 egg
- 80 g sour cream (1/3 cup)
- 80 g milk (1/3 cup)
- 70 g butter (5 tbsp) browned
- 7 g extra virgin olive oil (1/2 tbsp)
- 90 g brown sugar (1/2 cup)
- 4 g vanilla extract (1 tsp)
- 134 g all purpose flour (1 1/8 cup)
- 26 g whole wheat flour (1/4 cup)
- 7 g baking soda (1 tsp)
- 1.5 g sea salt (1/4 tsp)
- 110 g chocolate chips (3/4 cup)
Instructions
- Preheat your oven to 350°F (177°C). Grease an 8x4" loaf pan with butter and line it with parchment paper.
- Brown the 70 g butter (5 tbsp) in a saucepan over medium heat, swirling and scraping the bottom occasionally, until it smells nutty and turns golden brown. Pour into a small bowl to cool slightly.
- Mash 2 bananas in a large mixing bowl.
- Mix in the 1 egg, 80 g sour cream (1/3 cup), 80 g milk (1/3 cup), browned butter, 7 g extra virgin olive oil (1/2 tbsp), 90 g brown sugar (1/2 cup), and 4 g vanilla extract (1 tsp). Mix until smooth and well combined.
- Add dry ingredients: sprinkle in the flours (134 g all purpose flour (1 1/8 cup) and 26 g whole wheat flour (1/4 cup)), 7 g baking soda (1 tsp), and 1.5 g sea salt (1/4 tsp). Stir gently until just combined—don’t overmix.
- Fold in the 110 g chocolate chips (3/4 cup).
- Pour into pan, smooth top, and score a shallow line down the center with a knife—this encourages a nice, even split as it bakes. Bake for about 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 20 minutes, then lift out and finish cooling on a rack.