Browned Butter Banana Chocolate Chip Bread

(1lb Loaf pan) - small batch serving size : 6 slices

Ingredients

• 3/4 cup all-purpose flour, spoon and leveled

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/4 cup unsalted butter

• 2 tbsp vegetable oil

• 1/2 cup granulated sugar

• 1 large egg, at room temperature

• 3/4 tsp pure vanilla extract

• 3/4 cup mashed ripe bananas (about 2 medium)

• 1/2 cup semi-sweet chocolate chips

Steps

1. Melt unsalted butter in a light-colored saucepan over medium heat, swirling often. It'll foam, then turn golden, with brown flecks at the bottom — about 5-7 minutes. Pour into a heatproof bowl (scrape in the browned bits) and cool for 10-15 minutes until just warm, not hot.

2. Preheat oven to 350°F (175°C). Grease a 1lb loaf pan and line with parchment, leaving overhang on the long sides.

3. In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.

4. To the cooled browned butter, whisk in  vegetable oil and granulated sugar until combined. Whisk in egg, at room temperature, then whisk in pure vanilla extract.

5. Stir the mashed ripe bananas into the wet mixture until just combined.

6. Add the dry ingredients to the wet mixture and fold gently with a spatula until just a few streaks of flour remain — don't overmix.

7. Fold in 3/4 cup semi-sweet chocolate chips, reserving a small handful to press on top of the batter for a pretty finish.

8. Pour batter into the prepared pan and smooth the top. Bake about 40-50 minutes. Tent with foil around 25 minutes if the top is browning too fast.

9. Cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing.