Brown Butter Cookie Banana Bread
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Modern American
Servings
5-6
Prep Time
25 minutes
Cook Time
45 minutes
Golden-brown edges, a caramel-sweet crumb, and that slow-building nuttiness from Brown Butter Cookie Blend that turns basic banana bread into a cozy fever dream.
It’s buttery, banana-rich, and just sweet enough to make you forget you swore off second slices.
Chef Christian Gill
Ingredients
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1 tbsp Brown Butter Cookie Blend
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2 cups AP Flour
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¾ cup packed Brown Sugar
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1 tsp Baking Soda
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1 tsp Kosher Salt
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1.5 cups Smashed Ripened Banana
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2 Eggs
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8 tbsp Softened Butter
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⅓ cup Whole Yogurt
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⅓ cup Dark Chocolate Chips
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1 ½ cups Toffee Bits
Directions
Preheat oven to 350 degrees fahrenheit.
Grease two 9×5-inch loaf pans
- In a medium bowl, whisk together the flour, baking soda, salt, and Brown Butter Cookie Blend.
In a large bowl, beat the butter and brown sugar on medium-high until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, then mix in the yogurt (or sour cream), vanilla, and mashed bananas until fully combined.
Add the dry ingredients to the wet ingredients and mix on low just until the flour disappears. Fold in the dark chocolate chips and toffee bits — the batter will be thick.
Transfer batter to the loaf pan and smooth the top. Bake for 60–65 minutes, tenting the loaf with foil halfway through to prevent over-browning.
The bread is ready when a toothpick comes out clean with just a few moist crumbs.
Let the loaf cool in the pan for about 1 hour, then move it to a rack to finish cooling completely before slicing.
