This might be the ULTIMATE banana bread. It’s incredibly moist, full of banana goodness, and loaded with chocolate chips and walnuts.
Ingredients
- 3-4 fully or overly ripe bananas (about 1 1/2 cups or 350g when mashed)
- ½ cup or 113g browned, unsalted butter
- 2 Tbsp vegetable oil
- ½ cup or 100g packed light brown sugar
- ½ cup or 100g granulated sugar
- 2 large eggs
- ½ cup or 120g Greek yogurt (or sour cream)
- 1 tsp vanilla extract
- 1 tsp instant coffee, dissolved in 2 tsp hot water
- 1 ¾ cups or 210g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- 1 to 1 ½ cups chocolate chips or chopped chocolate. Use as much or as little as you’d like.
- ½ cup chopped walnuts
Instructions
- Make Browned Butter – Add the cubed unsalted butter to a saucepan and place it over medium-low heat to melt. Let it foam and sizzle for 5–10 minutes and stir occasionally until the butter has browned. Immediately remove it from the heat and transfer it from the hot saucepan to a large mixing bowl, as it can burn quickly after browning.
- Preheat the oven to 350°F (180°C), and grease and line a 9 x 5 loaf pan with parchment paper. Leave an overhang on the sides for effortless, clean removal later. Try to use a light-colored pan.
- Combine Dry Ingredients – In a mixing bowl, whisk together the flour, baking soda, and salt. Set these dry ingredients aside.
- Once the brown butter has cooled, whisk in the oil and brown sugar for 1–2 minutes, until smooth and glossy.
- Add the eggs, vanilla, and coffee. Whisk for 1–2 minutes until the mixture is smooth, glossy, and slightly lighter in color.
- Add the mashed bananas and Greek yogurt, whisking gently until the mixture is smooth and fully combined.
- Sift in the dry ingredients. Gently whisk until just combined, leaving no visible streaks of flour or lumps in the batter.
- Lastly, fold in the chocolate chips and walnuts, stirring just until evenly distributed. Be careful not to overmix the batter.
- Pour the batter into your prepared loaf pan and spread evenly. Sprinkle extra chocolate chips and walnuts on top if you like.
- Bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs. The bread should be lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
- Once out of the oven, let the banana bread cool completely in the loaf pan before removing, slicing and serving. Dig in and enjoy!