Banana Bread

This version of banana bread uses overripe bananas for maximum flavor and moisture. With its soft, plush crumb and just-sweet-enough profile, it’s ideal for breakfast or dessert.

Ingredients

Wet Mix

• Unsalted butter x ¾ cup (1½ sticks), browned

• Very ripe bananas x 5, mashed (about 2½ cups)

• Brown sugar x ⅔ cup, packed (preferably dark)

• Eggs x 3, room temperature

• Sour cream x ⅓ cup

• Vanilla extract x 2 tsp

Dry Mix

• All-purpose flour x 2 cups

• Baking soda x 1½ tsp

• Kosher salt x ½ tsp

• Ground cinnamon x ½ tsp

• Chopped walnuts x ½ cup

• Hu Dark Chocolate Chunks x ½ cup

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Recipe

Prep Oven and Pan

• Preheat oven to 325°F (163°C).

• Grease a 9x5-inch loaf pan and line with parchment paper.

Brown the Butter

• Melt butter in a saucepan over medium heat. Continue cooking until foamy and golden brown with a nutty aroma. Set aside to cool slightly.

Mix Wet Ingredients

• In a large bowl, mash the bananas thoroughly.

• Whisk in brown sugar, eggs, sour cream, vanilla, and the slightly cooled brown butter until smooth.

Combine Dry Ingredients

• In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.

Make the Batter

• Fold dry mix into the wet until just combined.

• Stir in nuts and chocolate.

Bake

• Pour into prepared loaf pan and smooth the top.

• Bake for 70–80 minutes, tenting with foil after 50 min to prevent over-browning.

• A skewer should come out with a few moist crumbs (not wet batter).

• Let cool in pan 15 minutes, then transfer to a rack to cool fully.