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Brown Butter Pumpkin Banana Bread Recipe

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4.1 from 13 reviews

This Brown Butter Pumpkin Banana Bread combines rich browned butter with the natural sweetness of ripe bananas and pumpkin puree, enhanced by warm spices and melty chocolate chips, creating a moist and flavorful loaf perfect for autumn or any time you crave a comforting treat.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 10 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter (112g), cut into 8 pieces
  • 1.5 cups mashed ripe banana (330g) (~3 large bananas)
  • 1/3 cup pumpkin puree (80g)
  • 1 large egg (room temperature)
  • 2 tsp vanilla extract
  • 1/2 cup light brown sugar (96g), packed

Dry Ingredients

  • 1.75 cups all-purpose flour (210g)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt

Add-ins

  • 1/2 cup semi-sweet chocolate chips (120g), plus more for topping if desired

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking your bread.
  2. Brown the Butter: Place the butter into a light-colored saucepan over medium heat. Stir constantly with a rubber spatula to prevent burning. The butter will foam and start to brown with small brown specks forming and emit a nutty aroma. Once browned, immediately remove it from heat and transfer to a dish to cool slightly.
  3. Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Whisk in the light brown sugar, pumpkin puree, egg, and vanilla extract until well combined. Then stir in the cooled browned butter.
  4. Add Dry Ingredients: Sift together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined and no dry streaks remain.
  5. Incorporate Chocolate Chips: Fold in the semi-sweet chocolate chips evenly into the batter for pockets of melted chocolate in every slice.
  6. Prepare Loaf Pan: Grease a 1 lb. (8.5 x 4.5 inches) loaf pan with butter to prevent sticking. Pour the batter evenly into the pan. Optionally, sprinkle additional chocolate chips on top for a decorative and extra chocolatey finish.
  7. Bake the Bread: Place the loaf pan in the preheated oven and bake for 45-55 minutes. The bread is done when the top is set, no longer jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the Bread: Remove the loaf from the oven and place on a wire rack. Let it cool in the pan for about 10 minutes to firm up, then carefully remove the bread from the pan and allow it to cool completely on the wire rack before slicing and serving.

Notes

  • Use a light-colored pan for browning butter to easily monitor color changes and avoid burning.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
  • Ensure bananas are very ripe for maximum sweetness and moisture.
  • Do not overmix batter after adding flour to maintain a tender crumb.
  • Letting bread cool completely enhances flavor and makes slicing easier.
  • This bread freezes well; slice and store in an airtight container or zip-top bag for up to 3 months.

Find it online: https://allcookedup.com/brown-butter-pumpkin-banana-bread-recipe/