This fully loaded Walnut Chocolate Chunk Caramelized Banana Bread, with browned butter, dark chocolate and caramelized bananas, is next level decadence!
Course Dessert
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 1loaf
Author I Sugar Coat It
Ingredients
Browned Butter
454gramsbutter1 pound, You will only need 70 grams for the recipe. The remainder can be stored in the fridge
Keep a close watch on the butter through the entire process so that it does not burn.
Cut butter into cubes and place in a saucepan and allow to melt over medium heat.
Once melted, a white-ish foam will start to form over the butter.
Continue to cook until brown flecks start to form at the bottom of the saucepan and the butter takes on a golden, hazelnut colour. Hence, the 'noisette' in the name.
Remove from heat and allow to cool. Once cooled, line a strainer/sieve with cheese cloth and pour into a mason jar.
To make caramelized bananas:
Add sugar to a saucepan and cook until caramelized (dry method), stirring constantly.
Stir in butter and vanilla, then add banana slices.
Add just enough milk to the caramelized banana mixture to loosen it. Add salt.
To make banana bread:
Preheat oven to 350°F (180°C). Prepare pan and set on a baking sheet.
Use an immersion blender to blend the caramelized banana mixture.
Whisk in the egg, remaining milk and browned butter.
In a medium bowl, sift together all-purpose flour, whole wheat flour, baking powder and cinnamon.
Add wet ingredients mixture to flour mixture and stir just until combined. Fold in half the chocolate and nuts.
Pour into a prepared loaf pan and top with remaining nuts and chocolate. Drizzle with a couple teaspoons browned butter.
Bake for 60 to 90 minutes, or until a cake tester comes out clean. Allow to cool in pan for a few minutes, then turn out onto a wire rack.