A long long time ago (really just a decade ago), I worked for a campus ministry; and I was broke. Some of my best friends were also working for campus ministries and also broke. During this time we honed many skills, most them involved cooking SUPER cheap meals and watching cable at other people’s houses.
We each had our go to for entertaining college students over coffee or dinner. Mine was baked ziti (and if I never make that dish again, I’ll be OK). My friend Allison pretty much owned banana bread. Think about it, cheap fruit + pantry staples = a delicious loaf of otherwise rotten fruit… and we were in no place to be throwing away food.
Over the years, her recipe has been my go to… but just recently I started to play with it, and well… browned butter later, here we are.
I almost always make two loaves at a time. Once I see bananas starting to turn south faster than I can eat them, I either freeze them or put them in the fridge if bread making is nigh! So here is a nice blend of Allison’s classic recipe with a few fancy twists and turns.
Chocolate Chip, Brown Butter Banana Bread (two loaves and very easy to half)
6-8 bananas (for me 7 is the magic number)
1 ½ cups butter
2 cups sugar (you can skimp a little on sugar if you want… but who would want to?!)
2 tsp vanilla extract
2 tsp baking soda
pinch of salt
3 cups all purpose flour
1-2 cups chocolate chips (however many float your boat)
1. Pre-heat the oven to 350 degrees and grease two 9x4 loaf pans (butter, pam, coconut oil spray, whatevs... we just don't want it to stick!!).
2. Put the butter in a sauce pan on the stove to melt down and brown. This removes a lot of the water from the butter so there is crackling and popping and it takes a minute to get it browning then BAM watch out or it’ll burn before you know it (kind of like a roux). Then pour the browned butter into a separate bowl to cool off while you mash up the peeled bananas. I almost left out the detail of PEELING the bananas then I realized some people might need that note, so it’s there. I’m not assuming anyone here is an idiot… just attempting to be thorough!
3. Mix in the sugar with the bananas then add the brown butter. Stir thoroughly (but don't OVER stir). Add the eggs and vanilla and fully incorporate.
4. Then mix in the baking soda and salt.
5. Fold in all the flour till it’s fully incorporated and there are no pockets of flour hanging out.
6. Mix in the chocolate chips!
7. Bake at 350 for 55ish minutes. I say that because every oven is a little different. I have an electric oven and this recipe takes about 5 minutes less than Allison originally noted… Basically at the 55 minute mark I use my cake testing stick to see if the stick can go in and come out dry. If it’s still not done, bake it in 5 minute increments till it is ready!
I typically cool the banana bread IN the pans for a good long while… maybe 30 minutes or so? THEN flip them onto a baking rack to cool the rest of the way. I’m not gonna lie, the smell alone makes waiting hard. Be warned.
I store it wrapped in aluminum foil and have never had to wonder how long it will last… cause we can finish a loaf within about 2-3 days. Don’t judge my life.
So, when you have the urge to bake and you don’t want to waste those almost gross bananas… there is a way out! What is your cheap and easy entertaining staple? Is banana bread a go to for you? Tell me! I always enjoying discovering new things, and what better way than asking an internet full of imaginary friends!