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Brown-Butter Banana Bread

Brown butter adds a deep, caramel-like note of nutty richness to this decadent make-ahead banana bread. To hit the proper note, 2020 F&W Best New Chef Lena Sareini insists on waiting until your bananas are extremely ripe—very speckled and mushy.

How to Make It

  1. Preheat oven to 325°F. Grease 2 (9-x 5-inch) loaf pans with softened butter, dust with flour, and line bottom of each pan with a strip of parchment paper. Whisk together bananas, brown sugar, granulated sugar, brown butter, and eggs; stir in chocolate chips. Whisk together flour, baking soda, nutmeg, and salt in a separate bowl, and fold into banana mixture until just combined.

  2. Pour batter into prepared pans. Bake in preheated oven until set, 1 hour and 30 minutes to 1 hour and 40 minutes, tenting with aluminum foil after 1 hour. Let loaves cool in pans 10 minutes; transfer to refrigerator to let cool completely, about 4 hours. Once cool, remove loaves from pans, and cut into 1-inch-thick slices.

  3. Preheat oven to broil with rack 6 inches from heat source. Place slices in a single layer on a sheet pan coated with cooking spray, and broil until a golden crust develops, about 4 minutes. Transfer slices to plates; top with coffee ice cream and banana-caramel sauce.

Ingredients

  • Unsalted butter, softened, for greasing

  • 3 cups mashed ripe bananas

  • 1 ½ cups packed light brown sugar

  • 1 cup granulated sugar

  • 1 cup unsalted butter (8 ounces), melted and browned

  • 4 large eggs

  • 2 cups semisweet chocolate chips

  • 4 ½ cups all-purpose flour (about 19⅛ ounces), plus more for dusting

  • 2 ¾ teaspoons baking soda

  • 2 ¼ teaspoons ground nutmeg

  • 2 teaspoons kosher salt

  • Cooking spray

  • Coffee ice cream, for serving

  • Banana-Caramel Sauce, for serving

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