Browned Butter Banana Bread with Dark Chocolate and Walnuts

I think I may have made the best banana bread recipe and I don’t want to keep it a secret. With it’s super moist interior and crunchy outside, I think you’re going to love it as well.

There’s a very small window of opportunity for me when bananas are perfect to eat, a sweet spot, if you will. So when I saw my last two bananas we spotted, the only option was to make banana bread. I had just enough butter and dark chocolate chips for a loaf, so I immediately got started. I wanted to elevate this recipe, so naturally I browned the butter. The nuttiness of browned butter with the sweetness of ripe bananas, the depth of dark chocolate, and the crunch of walnuts all come together for an unforgettable taste experience. I also added more cane sugar to the top of the loaf before baking. This made for a crunchy, crackly top that we all know and love, while the inside is perfectly moist. This is by far the best banana bread recipe I’ve made to date.

Why This Recipe Works

• Browned Butter: This classic French technique adds a complex, nutty flavor that takes your banana bread to the next level.
• Ripe Bananas: The key to moist banana bread is using overripe bananas. Their natural sweetness and moisture content contribute to the bread’s texture.
• Dark Chocolate: High-quality dark chocolate adds depth and richness to the bread, complementing the other flavors perfectly.
• Walnuts: The crunch of walnuts provides a wonderful textural contrast to the soft bread.

Ingredients:

• 1/3 cup butter, browned
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1/2 cup + 2 TBS cane sugar, plus extra for the topping
• 1 large egg, beaten
• 2 Tablespoons vanilla extract
• 3 large ripe bananas, mashed
• 1/4 cup chopped walnuts
• ½ cup dark chocolate chips

Instructions:

1. Mash your bananas in a large bowl.
2. Brown the butter: In a medium saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and emits a nutty aroma. Be careful not to burn it. Remove from heat and let cool slightly.
3. Prepare dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt.
4. Combine wet ingredients: In a separate bowl, whisk together the browned butter, sugar, eggs, and vanilla extract until combined. Stir in the mashed bananas.
5. Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts and chocolate chips.
6. Top with cane sugar for that crunchy, crackly top.
7. Bake: Preheat oven to 350°F (175°C). Butter a loaf pan and pour batter into the prepared pan. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Tips for the Perfect Banana Bread:

• Don’t over-mix the batter. Over-mixing can lead to a tough bread.
• I try to underbake just slightly so it doesn’t get overly cooked as it cools.
• Let the bread cool completely before slicing for the best texture.