Description
This banana bread features nutty brown butter, chocolate chips, and a delicious coconut streusel topping! Using whole wheat pastry flour and ripe bananas results in an incredibly moist quick bread perfect for breakfast, snacking, or dessert.
Ingredients
Scale
For the Coconut Streusel Topping:
- 4 tablespoons unsalted butter, melted
- 1/4 cup packed light or dark brown sugar
- 1/4 cup sweetened shredded coconut
- 1/4 teaspoon salt
- 2/3 cup whole wheat pastry flour (or all-purpose flour)
For the Brown Butter Banana Bread Batter:
- 1/2 cup (1 stick) unsalted butter
- 1 3/4 cups whole wheat pastry flour (or all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup packed light or dark brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 4 medium ripe bananas, mashed (about 1 1/2 – 2 cups)
- 1/3 cup milk (vanilla almond milk or other milk), room temperature
- 3/4 cup milk chocolate chips (or semi-sweet), tossed with 1/2 tsp flour or cornstarch
- Coconut oil or cooking spray, for greasing pan
Instructions
- Make Brown Butter: Melt 1/2 cup (1 stick) of unsalted butter in a light-colored saucepan over medium heat. Once melted, continue cooking, stirring or swirling the pan constantly. The butter will foam, bubble, and eventually develop golden brown specks at the bottom and a nutty aroma. This can take several minutes. Watch carefully to prevent burning. Once browned bits appear and the butter is amber colored, immediately remove from heat and pour into a heatproof bowl (including the browned bits) to stop the cooking process. Set aside to cool completely.
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9x5x3 inch loaf pan with coconut oil or cooking spray. Line the bottom and optionally the sides with parchment paper, leaving an overhang for easy removal. Set aside.
- Make Coconut Streusel Topping: In a small bowl, stir together the 4 tablespoons melted butter, 1/4 cup brown sugar, sweetened shredded coconut, and 1/4 teaspoon salt until combined. Stir in the 2/3 cup flour until the mixture is moistened and crumbly. It should be slightly wet but still able to crumble. Set aside.
- Make Banana Bread Batter:
- Combine Dry Ingredients: While the brown butter cools, combine the 1 3/4 cups whole wheat pastry flour, baking powder, 1/2 teaspoon salt, and cinnamon in a medium bowl. Whisk to combine. Set aside.
- Combine Wet Ingredients: In a separate large bowl, combine the cooled brown butter and 3/4 cup brown sugar. Whisk well. Add the room-temperature eggs and vanilla extract; whisk until thoroughly combined and smooth. Whisk in the mashed bananas and room-temperature milk.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined. Do not overmix.
- Fold in Chocolate Chips: Gently fold in the chocolate chips (that have been tossed in flour/cornstarch to prevent sinking).
- Assemble and Bake:
- Pour the batter into the prepared loaf pan and spread evenly.
- Crumble the prepared coconut streusel mixture evenly over the top of the batter.
- Bake for 45-50 minutes, or until the top and edges are golden brown and a wooden toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent the pan with aluminum foil during the last 10-15 minutes.
- Cool Completely: Let the bread cool in the pan on a wire rack for at least 20-30 minutes before using the parchment paper overhang to lift it out. Let it cool completely on the wire rack before slicing. Cooling completely is important for the structure.
- Serve: Slice and enjoy!
Notes
- Brown Butter: Browning the butter adds a rich, nutty depth. Watch it carefully to prevent burning. Ensure it cools before adding to wet ingredients.
- Flour: Whole wheat pastry flour yields a tender crumb. All-purpose flour can be substituted. Measure correctly using spoon & level or weight.
- Bananas: Use very ripe bananas (lots of brown spots) for the best flavor and moisture.
- Chocolate Chip Sinking: Tossing chocolate chips with a small amount of flour or cornstarch helps suspend them in the batter.
- Cooling: Allowing the bread to cool completely before slicing ensures it holds together better.
- Storage: Store leftover bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.