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 (optional). Use as much or as little as you’d like.
- ½ cup chopped walnuts (optional)
Instructions
- Make the Browned Butter – Add the cubed unsalted butter to a saucepan and melt over medium-low heat. Let it foam and sizzle for 5–10 minutes, stirring occasionally, until the butter turns golden brown and develops a nutty aroma. Immediately remove it from the heat and transfer it to a large mixing bowl, as it can burn quickly once browned.
- Prepare the Pan – Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal. If possible, use a light-colored pan.
- Combine the Dry Ingredients – In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Once the browned 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 fully combined.
- Sift in the dry ingredients. Gently whisk until just combined, with no visible streaks of flour or lumps in the batter.
- Finally, fold in the chocolate chips and walnuts, stirring just until evenly distributed. Be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle extra chocolate chips and walnuts on top if desired.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The bread should be lightly golden and firm on top, and the center should slowly spring back when gently touched.
- Let the banana bread cool completely in the pan before removing and slicing. Then serve yourself a slice and enjoy every bite!