Brown Butter Chocolate Chip Banana Bread

Okay guys. I need help. I decided to make this blog legit. I want a domain. I want a super nice camera. I want to be a better writer. I want to have people actually reading this. But what I NEED is a better blog name. So, in order for this to happen I need sugestions. I’m horrible at thinking of stuff like this so the more help I get, the better it’ll be. Sound good? Sounds good.

Anyways – hit me up at [email protected] with ideas or tweet them at me @rachbakes or @rachconn; k?!!?!

I got a domain already. You’re currently on it. :)

Moving on – I made something beyond delicious the other day. It’s not my recipe, although I did tweek it a bit to suit my chocoholic taste buds. You can thank Emily at (check out her blog if you’re not already obsessed with it) for this fabulous recipe.

Now go make it.

Brown Butter Chocolate Chip Banana Bread
  • ½ cup unsalted butter
  • 1 cup mashed ripe banana
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups chocolate chips
  1. Heat oven to 350 degrees F. Coat an 8.5-inch loaf pan with cooking spray.
  2. In a small saucepan, melt butter over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and turns golden brown. Whisk in banana and cook 1-2 minutes until well combined and creamy (the butter and banana will look like they’re not going to come together, but just keep whisking, they will).
  3. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large mixing bowl, whisk together butter-banana mixture and brown sugar until combined. Whisk in eggs one at a time into the butter-banana mixture and then mix in the vanilla. Slowly incorporate the flour mixture until just combined. Stir in the chocolate chips.
  4. Place batter into prepared pan. Bake 60 minutes or until well risen, golden brown, and a toothpick inserted into loaf comes out with moist crumbs attached.
  5. Cool completely before slicing.

Adapted from Sugar Plum


  1. Thanks for an idea, you sparked at thought from a perspective I hadn’t considerd yet. Now lets see if I can do something productive with it.

  2. This is my first time i visit here. I found so many helpful stuff in your blog particularly its discussion. From the tons of comments on your articles and reviews, I guess I am not the only one having all the enjoyment here! keep up the really good work.

  3. Wow! Thank you! I always wanted to write in my site something like that. Can I take portion of your post to my blog?

  4. I made this yesterday as a dessert for Christmas dinner and everyone found it delicious. I didn’t use baking powder because I didn’t have it in house, but I doubled the baking soda and that worked as well. I also tripled the banana’s because I had four of them on the verge of going bad.
    This is definitely a recipe and a website to come back to.


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