Print

Ultra-Moist Brown Butter Banana Bread Recipe with Chocolate Hazelnut Swirl

brown butter banana bread - featured image
Print Recipe

This ultra-moist banana bread features a nutty brown butter flavor combined with a rich chocolate hazelnut swirl, creating a comforting and indulgent homemade treat perfect for any occasion.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter
  • 3 medium ripe bananas, mashed (about 1 1/2 cups or 375g)
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (100g) chocolate hazelnut spread (e.g., Nutella)

Instructions

  1. Brown the butter: Place 6 tablespoons (85g) of unsalted butter in a medium skillet over medium heat. Stir constantly as it melts and foams. Watch closely—the butter will go from yellow to golden to a deep amber with nutty aroma in about 4-6 minutes. Remove from heat immediately and pour into a heatproof bowl to cool slightly.
  2. Prep the bananas: While the butter cools, mash 3 medium ripe bananas (about 1 1/2 cups or 375g) with a fork or potato masher until mostly smooth with a few small lumps for texture.
  3. Mix wet ingredients: To the browned butter, add 3/4 cup (150g) granulated sugar, 2 large eggs (room temperature), and 1 teaspoon vanilla extract. Whisk until combined and slightly thickened, about 1-2 minutes.
  4. Combine bananas: Stir the mashed bananas into the wet mixture until fully incorporated. The batter will be thick and rich.
  5. Mix dry ingredients: In a separate bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Fold dry into wet: Gradually add the dry ingredients to the wet banana mixture, folding gently with a rubber spatula until just combined. Don’t overmix.
  7. Prepare the swirl: Spoon half the batter into the greased loaf pan. Dollop half of the 1/3 cup (100g) chocolate hazelnut spread over the batter in small blobs. Repeat with the remaining batter and hazelnut spread on top.
  8. Create the swirl: Using a butter knife or skewer, gently swirl the chocolate hazelnut spread through the batter to create a marbled effect.
  9. Bake: Place the loaf pan in a preheated oven at 350°F (175°C). Bake for 55-65 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. Check at 50 minutes to avoid overbaking.
  10. Cool & serve: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use a light-colored pan for browning butter to monitor color changes and prevent burning. Chill chocolate hazelnut spread for easier swirling. Avoid overmixing the batter to keep bread tender. Tent with foil if top browns too quickly. Frozen bananas can be used if thawed and drained. For gluten-free or dairy-free versions, substitute flours and butter accordingly.

Nutrition

Keywords: banana bread, brown butter, chocolate hazelnut swirl, homemade treat, moist banana bread, easy banana bread recipe

Find it online: https://tempotaste.com/ultra-moist-brown-butter-banana-bread-recipe-with-chocolate-hazelnut-swirl-perfect-for-homemade-treats/