Step 1: Prep the Pan and Oven
Place a rack within the heart of the oven and preheat to 350°F. Frivolously grease and flour a 9×5-inch loaf pan and put aside.
Step 2: Brown the Butter
In a small saucepan over medium warmth, soften the butter. The butter will foam and crackle because it melts—preserve swirling the pan. As soon as the crackling subsides, the milk solids will start to brown on the underside of the pan and the butter will odor nutty and caramelized. Take away the pan from the warmth and instantly pour the browned butter right into a small bowl to cease the cooking. Enable to chill barely.
Step 3: Combine the Dry Components
In a big bowl, whisk collectively the flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg.
Step 4: Combine the Moist Components
In a medium bowl, whisk collectively the eggs, vanilla, and bitter cream. Stir within the mashed bananas. When the brown butter has cooled, whisk it into the moist elements till easy.
Step 5: Mix Moist and Dry
Pour the moist elements into the dry elements suddenly and gently fold till simply mixed. Be sure you scrape the underside of the bowl to catch any hidden pockets of flour. Keep away from overmixing—that is how we preserve our loaf tender. Fold within the chocolate chips saving a couple of to sprinkle on prime.
Step 6: Bake and Cool
Pour the batter into the ready loaf pan and easy the highest. Sprinkle on remaining chocolate chips. Bake for 50–60 minutes, or till a skewer inserted within the heart comes out clear or with just some moist crumbs hooked up. Enable the bread to chill within the pan for quarter-hour earlier than inverting onto a wire rack to chill fully.
Storage:
This loaf will preserve, well-wrapped, at room temperature for as much as 4 days. It additionally freezes like a dream—slice and wrap for fast breakfast treats later.
