Browned Butter Banana Bread with Frangelico and White Chocolate Chips. Why, yes.
Yes, I did just put browned butter and booze in my banana bread, then stirred in some white chocolate. But I used whole wheat flour (the white kind), if that redeems me.
I knew this would happen. The banana bread, I mean.
You see, my daughter, who hates bananas, moved away to college. I’ve sent her two care packages already (okay, it was supposed to be one, but it didn’t all fit), so I don’t feel guilty baking this while she’s gone. I’ve made this twice already.
In fact, I just might embark on a bananapalooza to console myself. Oh, and I guess we’ll be eating lots of beans, mushrooms and asparagus, since she despises those too. (Don’t worry, Guys. I promise not to combine them with bananas.)
But, this bread. This banana bread is oh-so-good.
It’s dense and moist, with nice banana and cinnamon flavors, plus a hazlenut accent, thanks to the Frangelico. The white chocolate provides a subtle sweetness that goes really well with the other ingredients.
I use the Ghirardelli brand of white chocolate chips, since they don’t have any hydrogenated oils. (I have no affiliation with either Frangelico or Ghirardelli.)
Do you have a favorite banana bread recipe? We didn’t, until now.
P.S. You have to try my fuffy banana bread pancakes!
(Recipe Source: Cooking with Mamma C)
- 3 very ripe medium bananas
- 4 tablespoons salted butter
- 1 egg
- 1 tablespoon hazlenut liqueur (such as Frangelico)
- 3/4 cup dark brown sugar
- 1 1/2 cups white whole wheat flour (or all-purpose flour)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3 dashes salt
- 1/2 cup white chocolate chips (I like Ghirardelli)
- Preheat your oven to 350 degrees F. Grease a 9x5 loaf pan.
- In a medium bowl, peel and mash your bananas.
- Brown your butter: In a small pan, heat your butter on medium and melt it, letting it continue to cook just until it turns the color of caramel. (It should take about 4 minutes, but keep a close eye on it so it doesn't burn.) Stir the browned butter into your mashed bananas.
- Stir the egg and liqueur into your banana mixture, making sure the egg is blended. Then, stir in the brown sugar.
- In a small mixing bowl, use a spoon to mix the flour, cinnamon, baking soda and salt. Add these dry ingredients to your banana mixture and stir to combine. Stir in the white chocolate chips.
- Transfer the batter to your loaf pan and tap the pan on the counter to remove any air bubbles. Bake at 350 degrees F for 55-60 minutes, covering loosely with foil after 45 minutes to prevent over-browning. The bread is done when a cake tester or toothpick inserted in the middle comes out clean, with just a few crumbs.
- Let the banana bread cool in the pan on a wire rack for 15 minutes. Transfer it to your serving plate by first placing a dish over it and inverting it onto the dish. Then, place your serving plate over the upside down bread and invert again. Store, covered with foil, at room temperature for 4-5 days, if it lasts that long. (Or, you could cool the bread completely and freeze it in a freezer bag.)