My family and friends went up to the mountains this weekend to play in the snow so of course I had to bake something for the trip!

There is seriously nothing better then having family, great friends, some hot cocoa, and this Brown Butter Chocolate Chip Banana Bread up in the snowy mountains. Delicious.

How To Make Brown Butter Chocolate Chip Banana Bread

First, gather all your ingredients.

1/2 cup (1 stick) unsalted butter
3/4 cup plus 2 teaspoons all-purpose flour
3/4 cup pastry flour (or whole wheat pastry flour)
1/2 cup granulated sugar
1/4 cup lightly packed brown sugar
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
2 tablespoons full-fat sour cream
1 & 1/4 cups mashed very ripe bananas (3 large bananas)
2/3 cup chocolate chips
1 teaspoon pure vanilla extract
Non- stick cooking spray
OPTIONAL: 3/4 cup chopped toasted walnuts

Next, preheat the oven to 350°F degrees. Line an 8 1/2 x 4 1/2-inch loaf pan with parchment paper making sure the paper hangs over the sides making it easy to lift out of the pan when done. Spray the parchment paper with non-stick cooking spray.

In a medium saucepan, melt the butter over medium heat until it begins to foam, 3 to 4 minutes. Swirl the butter around in the pan until it begins to brown and smell nutty, 3 to 4 minutes. Remove the saucepan from the heat.

In a large bowl, whisk together 3/4 cup of the all-purpose flour, the pastry flour, both sugars, baking soda, and salt.

In a medium bowl, whisk together the eggs and sour cream until smooth.

Then stir in the mashed bananas and cooled brown butter.

Fold in the egg mixture into the flour mixture until just blended.

In a small bowl, toss the chocolate chips with the vanilla, then toss the remaining 2 teaspoons of flour.

Fold the coated chips and the walnuts (optional) into the batter.

Pour the batter into the prepared pan.

Bake and rotating midway through for even baking, until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed, 55 to 60 minutes.

Transfer to a wire rack and cool for 20 minutes.

Tips & Tricks

You can also freeze this banana bread. Make sure to cool the baked banana bread completely. Then, tightly wrap the loaf or slices in 2-3 layers of plastic wrap or aluminum foil. Next, place in a large freezer-friendly storage bag or reusable container. Make sure to date the bag and freeze for up to 3-4 months. Once you are ready to eat the banana bread, thaw the banana bread wrapped or unwrapped in the refrigerator or at room temperature.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. I found all my Wilton baking essentials at my favorite store, TARGET!
My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Brown Butter Chocolate Chip Banana Bread

Adapted from The Sprinkles Baking Book

By: Tammie

March 6, 2019
12
2 hr
Print this

Ingredients

1/2 cup (1 stick) unsalted butter
3/4 cup plus 2 teaspoons all-purpose flour
3/4 cup pastry flour (or whole wheat pastry flour)
1/2 cup granulated sugar
1/4 cup lightly packed brown sugar
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
2 tablespoons full-fat sour cream
1 & 1/4 cups mashed very ripe bananas (3 large bananas)
2/3 cup chocolate chips
1 teaspoon pure vanilla extract
Cooking Spray
OPTIONAL: 3/4 cup chopped toasted walnuts

Directions

Step 1: Preheat the oven to 350°F degrees.
Step 2: Line an 8 1/2 x 4 1/2-inch loaf pan with parchment paper making sure the paper hangs over the sides making it easy to lift out of the pan when done. Spray the parchment paper with non-stick cooking spray.
Step 3: In a medium saucepan, melt the butter over medium heat until it begins to foam, 3 to 4 minutes. Swirl the butter around in the pan until it begins to brown and smell nutty, 3 to 4 minutes. Remove the saucepan from the heat.
Step 4: In a large bowl, whisk together 3/4 cup of the all-purpose flour, the pastry flour, both sugars, baking soda, and salt.
Step 5: In a medium bowl, whisk together the eggs and sour cream until smooth, then stir in the mashed bananas and cooled brown butter.
Step 6: Fold in the egg mixture into the flour mixture until just blended.
Step 7: In a small bowl, toss the chocolate chips with the vanilla, then toss the remaining 2 teaspoons of flour.
Step 8: Fold the coated chips and the walnuts (optional) into the batter.
Step 9: Pour the batter into the prepared pan and bake, rotating midway through for even baking, until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed, 55 to 60 minutes.
Step 10: Transfer to a wire rack and cool for 20 minutes.