Brown Butter, Hazelnut and Chocolate Banana Bread

Take your banana bread to the next level with our hazelnut and dark chocolate version. Browning the butter adds a lovely nutty flavour, but you could just use melted butter, if you prefer.

By The Good Housekeeping Cookery TeamPublished: 20 December 2021

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Our brown butter and dark chocolate take on the classic banana bread is the perfect thing to have on Christmas morning. It is sure to kick off your festivities in the most delicious way!

Cooking notes: plus cooling

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Yields:

10 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 40 mins

Cal/Serv:

314

Ingredients

75 g
butter, plus extra to grease
3
large very ripe bananas, about 350g peeled weight
175 g
light brown soft sugar
1
large egg, beaten
1 Tbsp.
vanilla bean paste
175 g
plain flour
1 tsp.
baking powder
50 g
toasted hazelnuts, roughly chopped
100 g
dark chocolate, roughly chopped

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin with baking parchment. Melt the butter in a medium pan over low heat. Once melted, increase the heat to medium-high and cook, swirling the pan occasionally, until the butter is golden brown. Pour into a large heatproof bowl and set aside to cool slightly.
2. Step 2Pulse bananas in a food processor until smooth, alternatively mash well with a fork. Tip into the butter bowl and add the sugar, egg and vanilla. Mix until combined. Next mix in the flour and baking powder, followed by the hazelnuts and chocolate.
3. Step 3Scrape into the lined tin and smooth to level. Bake for 1hr 5min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin. Serve in slices with a little butter, if you like.

To store

Once cool, store in an airtight container at room temperature for up to 3 days.