I had a difficult time whether to categorize this banana bread recipe as breakfast or dessert. On one hand, I think we can all agree that banana bread is really a banana cake that we deem acceptable to eat for breakfast. On the other hand, no one can accept eating cake for breakfast as a healthier alternative to, let’s say, oatmeal. However you classify banana bread, this brown butter banana bread recipe is choc-full of dark chocolate and walnuts and tons of banana-y goodness to trick yourself into thinking it’s safe for breakfast.
I don’t know about you, but when I find a banana bread recipe online or in a cookbook, it seems like there is never enough banana in it. Most recipes call for two bananas.
You have a whole loaf of cake and only a fragment of bananas.
This recipe, wait for it, calls for 4 and a half!
That’s 200% more than those other banana breads! We’re basically breaking all the banana bread rules here and loading up on a ton of overripe banana flavor.
The half of a banana that you need for this recipe is for the decoration on top, so if you don’t want to decorate, just skip cutting a banana in half.
Another thing I’ve noticed with other banana bread recipes online is that they never include nuts. Now I totally understand this if you have a tree nut allergy, but to me, a banana bread without walnuts is like carrot cake without the cream cheese icing. Just why bother?
For fun, I threw in a few pieces of dark chocolate. I’ve already fully accepted that banana bread is really a cake in breakfast form, so I figured YOLO let’s add some chocolate to the mix.
Let me tell you if you like licking the bowl clean from cookie dough, you’re going to be devouring this dough before you can put it in the oven.
Gross- maybe? But you need to make sure you got the flavor right before you totally bake it off!
Behold the best darn banana bread recipe you’ll find.
This recipe is made the best when using a stand mixer, so make sure you have that on hand before beginning.
Let's be real, banana bread is really just banana cake, so add those lingering pieces of dark chocolate and load up on the bananas, because this breakfast bread is being overhauled.
- 1/2 cup unsalted butter
- 1 1/4 cup sugar
- 4 1/2 large bananas overripe, the browner the better
- 2 large eggs room temperature
- 1/2 cup plain non-greek full-fat yogurt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp Baking soda
- 1 tsp salt
- 3/4 cup walnuts chopped
- 1/2 cup dark chocolate chunks
Preheat oven to 350°F. Position a rack in the middle of the oven. Line a large loaf pan with parchment paper and set aside.
In a small saucepan over medium-low heat, add the butter and melt completely. Continue cooking until the butter has turned lightly brown, max 5 minutes. Be careful not to burn the butter. Remove from heat and let cool slightly.
In the bowl of a stand mixer, add 4 of the bananas and mash using the paddle attachment on low speed. When the bananas are mashed and slightly runny, add the sugar, and slowly drizzle in the butter.
After the sugar and butter have been combined, add the eggs, yogurt, and vanilla.
In a separate bowl, whisk the flour, baking soda and salt together.
While the stand mixer is on low speed, slowly add the flour into the mixture. When it's almost mixed together, add the chocolate and chopped walnuts. Stop the stand mixer.
Pour the batter into the loaf pan and add two long slices of banana or multiple little circles of banana.
Bake for 45 minutes, check the top to make sure it's not browning too quickly. If it is, tent it with aluminum foil and continue cooking for up to 75 minutes or until a toothpick is inserted and comes out clean.
Let cool for up to 15 minutes before removing and cutting, serving, enjoying.