Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and set aside.
- Brown the butter in a light-colored skillet over medium heat, swirling the pan as it melts until the butter foams and small brown bits form.
- Remove from heat and let cool slightly.
- In a large bowl, mash the bananas until mostly smooth with a few small lumps remaining.
- Stir in the warm brown butter until evenly mixed.
- Add the sugar, egg, and vanilla to the banana mixture and whisk until combined and glossy.
- Sprinkle the baking soda and salt over the wet mixture, stirring to incorporate.
- Fold in the flour using a spatula, mixing just until no streaks remain to avoid overmixing.
- Fold in the chocolate chips, reserving a few to press on top of the batter.
- Pour the batter into the prepared loaf pan and smooth the top, then press the reserved chips into the surface.
Baking
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the top is browning too quickly, tent with foil for the last 10 to 15 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
Best served slightly warm or at room temperature. Can be paired with unsalted butter, cream cheese, Greek yogurt, or mascarpone. Store in an airtight container up to 3 days at room temperature or up to 1 week in the refrigerator.