Banana bread is a versatile and comforting treat that is just as good for breakfast as it is for an after dinner dessert.
While several flavor combinations complement banana bread, the addition of dark chocolate and pecans is one of the tastiest in my opinion.
Banana bread tastes best when made with overripe bananas that just won’t eat right out of the skin, making it a great way to use up the last of the bunch without wasting anything.
Overripe bananas are not only sweeter, but also contain more antioxidants. They are also easier for the body to digest. I bet you didn’t think something so delicious could be healthy!
Another bonus of this recipe is the browned butter, which adds nuttyness and depth. Banana bread always requires a fair amount of butter, so you might as well brown it for extra flavor.
Instead of using white granulated sugar, this recipe calls for brown sugar, which contains molasses. Molasses has a warm and smoky flavor that seriously compliments the sweetness of the bananas.
Banana bread with brown butter chocolate chips
Prepare your ingredients
It is essential to measure and prepare your ingredients before starting when baking.
Mise-en-place is a common practice used among professionals to ensure nothing is forgotten or mismeasured. Meaning “everything in its place”, this technique really sets you up for success no matter the recipe.
When everything is measured and ready to be added to the recipe, everything is done quickly and efficiently with little to no room for error. It’s a win win!
At this point, it’s also a good idea to cook any oven dishes you use. Spray your loaf pan with cooking spray and set it aside.
Brown the butter
Tanning butter adds a nutty flavor used in sweet and savory recipes. The process browns the milk solids that separate from the liquid in butter when heated.
First, measure your butter and cut it into equal-sized pieces. Let your butter come to room temperature for about 30 minutes before adding it to your pan.
If you’re using a light-colored skillet, you can see the butter browning in the pan. To brown and not burn your butter, keep a close eye on it throughout the process.
Place the butter in a cold pan and turn the heat to medium. This ensures that the butter cooks evenly.
Stir the butter through the pan as it begins to melt. It will slowly foam and sizzle when fully melted. This is the beginning of the tanning process, which takes about 7-8 minutes.
You’ll know you’re done when the milk solids are a nutty brown color and smell rich and delicious. It’s easy to burn, so be sure to quickly remove everything from the pan once it’s done to prevent the butter from turning black.
Keep two tablespoons of browned butter on the side to brush the top of your banana bread.
Mixing your ingredients
Store your wet ingredients and dry ingredients in two separate bowls and start combining the rest of your ingredients.
First, combine your mashed bananas, eggs, vanilla, and milk together.
Combine flour, brown sugar, baking powder, cinnamon, salt and nutmeg in second bowl. Whisk them all together, making sure to break up any lumps of brown sugar.
Mix the wet ingredients with the dry ingredients and mix with a spoon. Add your chopped pecans and chocolate chips. Then add the rest of the brown butter and mix until fully incorporated.
Bake your bread
Add to the prepared baking pan and tap the counter to release any air bubbles.
Sprinkle with remaining chopped pecans and chocolate chips. Bake in the oven for an hour and check for a deep golden brown color. The bread is done when a toothpick inserted into the center of the bread comes out clean.
When you’re done, take it out of the oven and brush with the remaining brown butter. Sprinkle with flaky Maldon salt, if desired.
Let the banana bread cool in the pan for at least 15 minutes before gently flipping the bread and placing it on a cooling rack.
Banana bread tastes best when slightly warm, so be sure to taste it before it cools completely.
Prep time 20 minutes
Cooking time 1 hour
Total time 1 hour 20 minutes
Non-stick cooking spray, for greasing 10 tablespoons unsalted butter 3 large ripe bananas, mashed 3 large eggs ½ cup whole milk 1 teaspoon dark vanilla extract 1 cup chocolate chips, dark or milk chocolate, plus more for drizzling 1 cup coarsely chopped pecans, plus more for sprinkling 2 cups all-purpose flour 1 cup dark brown sugar ½ teaspoon salt 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon kosher salt ½ teaspoon ground nutmeg 1 teaspoon flake salt such as Maldon
Preheat oven to 350 F. Grease a 9-by-5-inch loaf pan with cooking spray. In a light-colored sauté pan, brown the butter and set aside. In a small bowl, reserve 2 tablespoons of the browned butter for coating the bread; let cool slightly. In a medium bowl, mix the mashed bananas with the eggs until fully incorporated. Add vanilla and milk and mix. Mix the flour, brown sugar, baking powder, cinnamon, salt and nutmeg in a separate large bowl. Break apart any large lumps of sugar that remain. Pour the banana mixture into the dry ingredients and mix until blended. Mix in the chocolate chips and chopped pecans. Pour in the 8 tablespoons of melted brown butter and stir until fully incorporated. Transfer the batter to the prepared loaf pan. Sprinkle the top with additional chopped pecans and chocolate chips. Bake until a toothpick inserted into the center of the bread comes out clean, 55 to 60 minutes. When the banana bread is cooked, brush the top with the 2 tablespoons reserved browned butter. Sprinkle with flaky sea salt if desired. to cool down; serve slightly warm or completely cooled.
Amount Per Serving: Calories: 428 Total Fat: 23 g Saturated Fat: 10 g Trans Fat: 0 g Unsaturated Fat: 12 g Cholesterol: 74 mg Sodium: 484 mg Carbohydrate: 52 g Fiber: 3 g Sugar: 30 g Protein: 6 g
This post This Brown Butter Chocolate Chip Banana Bread With Pecans Is The Best￼ was original published at “https://www.fitwirr.com/nutrition/chocolate-chip-banana-bread/”