Brown Butter Double Chocolate Banana Bread
A rich, moist banana bread infused with nutty brown butter and loaded with dark chocolate for the ultimate cozy treat.
Equipment
Ingredients
Ingredients
butter (room_temperature)
113 g
egg (room_temperature)
2 piece
ripe bananas (mashed)
3 piece
pure maple syrup
120 ml
gluten free flour
200 g
dark cocoa powder
40 g
dark chocolate chips
150 g
Instructions
Brown the butter
Melt butter in a saucepan over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma.
Prepare bananas
Mash the ripe bananas in a large bowl until mostly smooth with some small chunks remaining.
Mix wet ingredients
Add the cooled brown butter, eggs, and maple syrup to the mashed bananas and whisk until well combined.
Mix dry ingredients
In a separate bowl, whisk together the gluten-free flour, dark cocoa powder, and a pinch of salt until evenly distributed.
Combine wet and dry ingredients
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Add chocolate chips
Gently fold in the dark chocolate chips, reserving a handful to sprinkle on top for a beautiful finish.
Bake the bread
Pour batter into a greased loaf pan and bake at 175°C for 50-55 minutes until a toothpick inserted in the center comes out clean.
Cool completely
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Storage
Wrap tightly in plastic wrap or store in an airtight container. Toast slices for best texture after storage.
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