Espresso, Brown Butter & Chocolate Chip Banana Bread

I love banana bread as it is; but I love it even more when its warm from the oven, packed full of coffee and gooey chocolate chips. I’ve also chucked in some brown butter to add depth of flavour. The result is a beautifully golden loaf that’s humble in its rustic appearance with a light, moist slice. The recipe comes together quickly and easily without the need for a stand mixer. So if you have any spotty ripe bananas that need using; this recipes for you.

Ingredients - Makes one loaf
120g unsalted butter
3 large bananas (plus 1 for decoration)
3 eggs
1 tsp vanilla extract
150g light soft brown sugar
290g plain flour
2 tsp baking powder
1/2 tsp salt
3 tbsp fine instant espresso powder
150g dark chocolate chips

Method 

Preheat your oven to 160°C. Grease and line a 900g loaf tin with butter and baking paper.

Place the butter into a saucepan over medium heat and cook until its brown, foamy and smells nutty. Remove from the heat and pour it into a container to cool.

In a bowl, mash the bananas with a fork. Add in the eggs and vanilla extract and mix to combine with the fork. Add in the brown sugar and mix again. In a separate bowl mix the flour, baking powder, salt and espresso powder together. Add the dry ingredients into the banana mixture and mix until just combined. Pour in the cooled brown butter and stir. Once incorporated, stir in the chocolate chips. 

Spoon the mixture into your prepared loaf tin and top with a banana sliced down the middle lengthways. Bake for 1 hour and 15 minutes, or until golden and a skewer inserted into the middle comes out with moist crumbs. Leave to cool in the tin for 20 minutes before demoulding to cool completely. Best eaten on the day. Store in an airtight container at room temperature for 5 days.