Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and adjust the rack to the center position.
- Melt the unsalted butter in a medium saucepan over medium-low heat. Swirl the pan occasionally. When the butter turns a golden brown color and smells nutty, remove it from the heat. Transfer the brown butter to a heatproof bowl to cool.
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the overripe bananas with a fork until smooth.
- Add the cooled brown butter, brown sugar, egg, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Pour the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. Do not overmix.
- If your batter seems too thick, add 2 to 4 tablespoons of milk to thin it slightly.
- Gently fold in the chocolate chips and any optional nuts until evenly distributed.
- Pour the batter into the prepared 9×5 pan and spread it evenly. You can top the batter with extra chocolate chips.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it with aluminum foil halfway through baking.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Nutrition
Notes
This recipe was adapted from a classic loaf to suit a gluten-free diet, focusing on rich flavor from the browned butter. The riper your bananas are, the sweeter your bread will taste. For an extra treat, serve slices warm with whipped cream or ice cream.