Brown Butter Chocolate Chip Banana Bread Step-by-step instructions

Before you start

Before you begin, take the butter out of the refrigerator and let it sit at room temperature for about 30 minutes, or soften it in the microwave in short bursts. Line a 9x5-inch loaf pan with parchment paper, leaving overhang on two long sides.

Preheat your oven to 350°F (175°C). Mash the bananas in a large bowl and set aside. Measure all the dry ingredients and have them ready. This recipe comes together quickly once you start, so having everything prepared ensures a smooth process.

Instructions

Brown the Butter and Mix Wet Ingredients

1. 1Brown the Butter
   In a large skillet or saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a deep amber color with a nutty aroma. Watch carefully to prevent burning. Remove from heat and let cool slightly.
   Look for The butter will foam, then the milk solids will brown and settle at the bottom. The color should be golden brown, not black.
   Tip Use a light-colored pan to see the color change easily. The butter will continue to darken off the heat, so remove it just before it reaches the desired color.
2. 2Mix Wet Ingredients
   In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth. Add the granulated sugar, brown sugar, eggs, sour cream, vanilla bean paste, and the cooled brown butter. Whisk until the mixture is smooth and well combined, with no streaks of egg.
   Look for The batter should be glossy, smooth, and a light caramel color. The sugar should be mostly dissolved.
   Tip Make sure the brown butter is not hot when adding the eggs, or they may scramble. Let it cool for 5 to 10 minutes.

The butter should be a deep amber color with a nutty aroma, and the wet ingredients should be smooth and glossy. The mixture should look like a thick caramel sauce. The sugar should be mostly dissolved, and the bananas should be well incorporated. At this stage, the batter will be quite liquid, which is normal.

Combine Dry Ingredients and Fill the Pan

3. 3Add Dry Ingredients
   Sprinkle the all-purpose flour, baking soda, and salt over the wet mixture. Use a rubber spatula to fold the dry ingredients into the wet until just combined. Do not overmix; a few streaks of flour are fine. Gently fold in the dark chocolate chips, reserving a few for the top.
   Look for The batter should be thick and cohesive, with no dry pockets of flour. The chocolate chips should be evenly distributed.
   Tip Fold gently to avoid developing gluten, which can make the bread tough. Overmixing also deflates the air you've incorporated.
4. 4Fill the Pan
   Line a 9x5-inch loaf pan with parchment paper, leaving overhang on two sides. Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the reserved chocolate chips over the surface, pressing them in slightly.
   Look for The batter should fill the pan about three-quarters full. The top should be even.
   Tip Pressing the chips into the top helps them stay on the surface and creates a beautiful, molten crust.

The batter should be thick and cohesive, with no dry streaks. The chocolate chips should be evenly distributed. When you pour the batter into the pan, it should be about three-quarters full. The top should be smooth, and the extra chocolate chips should be pressed in gently so they sit on the surface.

Bake and Cool

5. 5Bake the Loaf
   Bake in a preheated 350°F (175°C) oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The top should be deep golden brown and a crack may form down the middle. If the top browns too quickly, tent loosely with foil.
   Look for The bread will be risen, with a golden crust. The internal temperature should read 200°F (93°C) for a fully baked loaf.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Start checking at 50 minutes. Ovens vary, so rely on the toothpick test and temperature rather than time alone.
6. 6Cool and Slice
   Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, using the parchment overhang, lift the loaf out and transfer to the rack to cool completely. Slice with a serrated knife and serve warm or at room temperature.
   Look for The bread should be firm enough to lift without crumbling. It will continue to set as it cools.
   Tip For clean slices, use a serrated knife and wipe it between cuts. The bread is extra delicious when served slightly warm.

The loaf should be risen, with a golden brown crust and a crack down the center. A toothpick inserted in the middle should come out with moist crumbs. The internal temperature should be at least 200°F (93°C). After cooling, the bread should be firm enough to slice cleanly without crumbling.

Common mistakes

Overmixing the batter is the most common mistake. Once you add the flour, mix only until the dry ingredients are incorporated, and do not beat vigorously. Overmixing develops gluten, which makes the bread tough and dense. Another pitfall is underbaking the center.

Because banana bread is dense, the center can remain raw even when the edges look done. Always test with a toothpick in the center and rely on the internal temperature. Also, make sure your baking soda is fresh; if it's old, the bread will not rise properly.

How to tell it’s done

The bread is done when a toothpick inserted into the center comes out with a few moist crumbs, not wet batter. The top should be deeply golden brown and may have a crack down the middle, which is normal and desirable.

For an even more precise check, insert an instant-read thermometer into the center; it should read at least 200°F (93°C).

The internal temperature of the bread should be at least 160°F (71°C) to ensure the eggs are fully cooked. If the top is browning too quickly, tent loosely with foil for the last 15 minutes of baking.

• Egg dishes: 160°F (71°C) in the thickest part