This super soft and moist banana bread is loaded up with chocolate chunks and made with brown butter! You don't even need a mixer to make this soft and lush banana bread recipe.
Preheat the oven to 350°Fahrenheit/175°Celsius and adjust the rack to be in the middle of the oven. Grease and line an 9x5 inch loaf pan and set aside.
Place the butter in a small saucepan and place over medium-low heat so the butter melts. Use a rubber spatula to stir until the butter begins to foam and sputter. You should start to see small white milk solids at the bottom of the pan. Once those turn a golden brown and the butter smells nutty and toasted, pour into a bowl and let cool for 10-15 minutes.
½ cup unsalted butter
In a small or medium bowl, whisk the flour with the salt, baking soda and ground cinnamon. Set aside.
1 ¾ cup all purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon
Pour both sugars into the cooled brown butter and whisk together.
½ cup light brown sugar, ½ cup granulated sugar
Whisk in the eggs, mashed bananas, sour cream, and vanilla extract.
2 large eggs, ⅓ cup sour cream, 1 teaspoon vanilla extract, 1 ½ cups mashed bananas
Pour the dry ingredients in and use a rubber spatula to fold together until just combined.
Stir in the chopped chocolate bar, but keep a few pieces to the side.
5 oz chocolate bar
Pour the banana bread batter into your prepared loaf pan and sprinkle on top the extra chocolate.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the middle of the loaf comes out with just a few moist crumbs. If the banana bread is browning too much, you can cover the top with foil in the oven. Let cool in the pan and enjoy!
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Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.Butter: I use European style butter in my recipes. Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal kosher salt and not coarse kosher salt (like Morton salt) which is far too salty for this recipe. Chocolate: feel free to swap out the chopped chocolate bar for chocolate chips or even nuts.Sour Cream: you can swap out the sour cream for an equal amount of Greek yogurt. Storage: the banana bread lasts up to 5 days in the fridge, keep it well wrapped. Freezing: slice up your loaf and wrap in plastic wrap. Freeze for up to 2 months. To defrost, take it out of the freezer the night before and let it thaw in the fridge overnight.