Brown Butter and Chocolate Banana Bread
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A Note from Feedfeed
This Brown Butter Chocolate Banana Bread is everything you love about this fan-favorite quick bread and more! It's made with miso paste, very ripe bananas, brown butter, and chocolate chunks. It can also easily be made #vegan by using flax "egg" and vegan butter.
Check out Banana Bread feed for 200+ recipes from the #feedfeed community! Or head to our Vegan Banana Bread feed for some of our favorite vegan banana bread recipes! Whether you are looking for a simple version you can enjoy as a vegan breakfast or something more decadent to enjoy for a vegan dessert, this feed has it all!
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Recipe Card
ingredients
- 1/2 cup unsalted butter or vegan butter
- 1 1/2 cups bread flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup dark brown sugar
- 1/3 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons white miso paste
- 4 very ripe medium bananas
- 2 tablespoons milk, of your choice
- 3/4 cup chocolate chunks
Method
Step 1
Preheat the oven to 350F/180C.
Step 2
For the brown butter, preheat a heavy bottom pan on medium heat and add butter, melt and allow to start foam. Watch carefully and stir until the color becomes light brown, about 3-4 minutes. Remove from heat and transfer to a bowl to cool to room temperature.
Step 3
In a medium sized mixing bowl, combine the flours, baking powder, baking soda, and salt. Stir to combine and set aside.
Step 4
In a separate large mixing bowl combine the brown sugar, maple syrup and brown butter. Whisk until the brown color becomes pale and sugar is dissolved. Add the eggs*, vanilla extract, miso paste, bananas, and milk. Mash the bananas and whisk to combine. *make a vegan "egg" by combining 2 tablespoons ground flax with 5 tablespoons of water*
Step 5
Add in the dry ingredients and stir until just combined and you see no more flour. Fold in the chocolate chunks.
Step 6
Transfer to a greased parchment lined loaf pan, garnish top with more chocolate chunks and bake for 50-60 minutes or until a cake tester comes out clean from the middle of the bread.