Get the Recipe: Brown Butter Espresso Banana Bread
Dense, moist, and deeply rich with a crumb that tastes like brown butter and caramel in every bite! Espresso deepens the chocolate flavor without tasting like coffee, and gooey dark chocolate chips melt into every single slice from edge to edge.
Ingredients
- 1 stick salted butter, browned or melted
- 1 ½ cups mashed ripe bananas
- 2 eggs
- 1 tsp vanilla extract
- ¾ cup coconut sugar, or light brown sugar
- 1 ½ cups gluten free flour, see note
- 1 ½ tsp baking soda
- 1 tsp espresso powder
- 1 cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit.
- Then, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.
- In a large mixing bowl, add the mashed bananas, eggs, vanilla, and coconut sugar. Stir together. Then, add in the browned butter. Stir.
- Next, add in the gluten free flour, baking soda, and espresso powder. Stir to combine.
- Fold in the chocolate chips. Transfer this batter into a lined loaf pan.
- Bake for 45 to 50 minutes, or until a toothpick comes out with only a few moist crumbs.
- Finally, remove from the oven. Allow to fully cool before slicing and serving.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
- Do not bake too long. The middle should puff up and a toothpick inserted will come out mostly clean with a few crumbs.
- Store leftovers in an airtight container for up to 3 days at room temperature.
Calories: 373kcal, Carbohydrates: 50g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 71mg, Sodium: 341mg, Potassium: 124mg, Fiber: 5g, Sugar: 14g, Vitamin A: 430IU, Vitamin C: 2mg, Calcium: 26mg, Iron: 2mg