Brown Butter Chocolate Chip Banana Bread

Wet:

• 1/2 cup (113g) unsalted butter
• 1/2 cup (110g) brown sugar, packed
• 2 large eggs
• 3/4 cup (6 oz) whole milk greek yogurt
• 2 tsp vanilla extract
• 3 large ripe bananas mashed (375g) 

Dry:

• 2 cups (240g)  all-purpose flour
• 1 tsp  salt
• 1 1/2 tsp baking powder

Mix-in

• 1 cup (180g)  semi-sweet mini chocolate chips

1. Brown the buter in a small saucepan, melt the butter over medium heat. Stir constantly until the butter foams, then turns golden with brown bits forming at the bottom (about 4–5 minutes). Remove from heat and pour butter in a large bowl and let it cool for 5–10 minutes.
2. Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
3. In a separate bowl whisk the flour, salt, and baking powder.
4. Once the brown butter has cooled, in the large bowl, add th brown sugar and whisk together until smooth. Add eggs, Greek yogurt, vanilla, and mashed bananas. Whisk until fully combined.
5. Use a spatula and gently fold the dry ingredients into the wet until just combined — don’t overmix! Overmixing will cause the banana bread to be dense.
6. Fold in the mini chocolate chips, reserving a handful for the top of the loaf desired.
7. Pour the batter into the prepared pan. Sprinkle with reserved chocolate chips and bake for 50-55 minutes, or until a toothpick comes out with moist crumbs.
8. Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack, gently removing the parchment paper. Cool completely at least 30 minutes before slicing.