Brown Butter Banana Bread

Like banana bread, but with browned butter and browned bananas

This is my go to banana bread recipe, originally from Williams Sonoma. I had some yogurt to use up, and I am mildly obsessed with brown butter these days.

Ingredients:

85g unsalted butter at room temperature

1 cup granulated sugar (200 grams)

3 eggs

2-6 bananas, either very ripe or browned*

120g buttermilk/plain lowfat yogurt

2 cups/240g plain flour

1 tsp baking powder

1 tsp baking soda

1 tsp nutmeg

1/2 tsp salt

1 cup/200g plain chocolate chips

Instructions:

Preheat an oven to 350˚F/180˚ C

Grease and flour a 9 x 5in loaf pan

I use a liner instead, which works very well

Using a stand mixer with a paddle attachment or a handheld mixer, beat together butter and sugar until light and creamy, c. 3 minutes

Beat in the eggs one at a time

Beat in the mashed bananas

Beat in buttermilk/yogurt

Beat in flour, baking powder, baking soda, nutmeg and salt until just combined

Add the dark chocolate chips, and beat on low until just combined

Pour into pan(s) and bake until the banana bread passes the clean knife test, c. 50 minutes

Let cool in pan(s) 15 minutes on a cooling rack, then turn out and allow to cool completely

*To brown bananas, preheat an oven to 300˚F/160˚C. Bake bananas for 15 minutes, turn over, bake for another 15 minutes until dark brown/black. Let cool before using.