Double Chocolate Crumb Banana Bread (with Brown Butter)

• μερίδες: 12 servings
• χρόνος ενεργούς προετοιμασίας: 30 minutes
• συνολικός χρόνος: 2 hours

Υλικά

1/2 cup (113g) salted butter

3 large ripe bananas, mashed (~1 1/2 cups; 400g)

3/4 cup (165g) brown sugar, light or dark

1/2 cup (120g) Greek yogurt or sour cream, at room temperature

2 eggs, at room temperature

1 tsp (4g) vanilla bean paste or extract

1 1/2 cups (180g) all-purpose flour

1/2 cup (40g) unsweetened dutch-process cocoa powder (regular unsweetened cocoa powder will also work)

1 tsp (6g) baking soda

3/4 tsp (4g) baking powder

1/2 tsp (3g) salt

2 tbsp (30ml) freshly brewed espresso [substitution: 1 tsp (2g) instant espresso powder mixed with 2 tbsp (15ml) hot water]

1 cup (200g) chocolate chips or chopped chocolate of choice (I used semi-sweet chocolate chips)

3/4 cup (90g) all-purpose flour

2 tbsp (10g) unsweetened dutch-process cocoa powder (regular unsweetened cocoa powder will also work)

1/4 cup (60g) brown sugar, preferably dark

1 1/2 tbsp (18g) granulated sugar

Pinch of salt

6 tbsp (85g) salted butter, at room temperature

1/2 cup (100g) chocolate chips of choice (I used mini chocolate chips, and highly recommend them)

Οδηγίες

Preheat the oven to 350F. Grease and line a standard (9x5”) loaf pan with parchment paper so some hangs over the sides. Set aside.

Add the 1/2 cup (113g) of butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes).

While the brown butter is cooling, prepare the chocolate chip chocolate crumb topping. In a medium bowl, combine the flour, cocoa powder, brown sugar, granulated sugar, salt, and butter. Use a fork, your hands, or handheld electric mixer to mix until combined and the mixture is crumbly. Then, mix in the mini chocolate chips until evenly dispersed. Set aside until ready to use.

Continue preparing the banana bread batter. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Once the brown butter has slightly cooled, add the mashed bananas, brown sugar, Greek yogurt (or sour cream), eggs, and vanilla. Whisk until well combined.

Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix together until just combined and there are no flour streaks remaining, being careful not to over-mix. Then, add the freshly brewed espresso (while still hot), and mix until just combined. The batter will be lumpy!

Fold in the chocolate chips.

Pour or scoop the batter into the prepared loaf pan and spread out evenly. Then sprinkle the chocolate chip chocolate crumb topping all over the top.

Place the pan on the middle rack of your oven. Bake at 350F for 70-75 minutes, until a toothpick inserted into the middle comes out clean or with a few moist crumbs. To prevent the crumb topping from burning, I like to tent my pan with foil around the 50 minute mark.

Remove from the oven and let cool in the pan for at least 10-15 minutes before transferring to a wire cooling rack.

Slice and serve warm with butter and flaky sea salt, if desired.

Enjoy!