Joy the Baker’s Browned Butter Chocolate Chip cookies are the inspiration for this hearty, full bodied quick bread. Browned butter has got to be my new best friend. It’s nutty and rich and smells like home. I figured it would take the traditional banana bread to a whole new level and I was right.
The usual suspects are here: flour, baking powder, sugar and salt. Mashed bananas, coarsely chopped walnuts and a healthy dose of chocolate chips are also in attendance.
Browning butter is simply boiling the water out and browning the remaining fat solids. It’s just what this banana bread was yearning for.
Walnuts and chocolate chips are always on hand here at our house. They’re like a mother’s kiss; they make everything better.
The mixture is scooped into a greased loaf pan and baked for about an hour at 350 degrees.
When it’s color of caramel and studded with gooey chocolate chips and crunchy chopped nuts, this banana bread is ready to devour.
Cut into generous slices and enjoy with a glass of almond milk or a cup of steaming black coffee.
Browned Butter Banana Bread with Chocolate Chips and Walnuts
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 6 tablespoons butter
- 2 eggs
- 3 ripe bananas, mashed
- 1 cup walnuts, chopped
- 1 cup chocolate chips
Preheat oven to 350F. Grease a 9×5 loaf pan. Place butter in a pan on medium high heat. Melt and brown the butter until it has stopped bubbling and has a brown color and nutty smell. Set aside. Combine flour, baking powder, salt and sugar in a medium bowl. In a small bowl combine bananas, eggs and cooled browned butter. Pour into bowl with dry ingredients and mix until incorporated. Fold in walnuts and chocolate chips. Scoop into the loaf pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Let cool on a wire rack for a few minutes then remove from pan and let cool completely. Slice and enjoy :)