Brown Butter High-Protein Banana Bread (Refined Sugar-Free)
This brown butter high-protein banana bread is moist, rich, and refined sugar-free. Made with Greek yogurt, maple syrup & chocolate chips. Ready in under 70 minutes!
Servings: 6
Equipment
- 1 Loaf Pan
- 1 Mixing Bowl
Ingredients
- 1/4 cup unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tsp cinnamon optional
- 3 very ripe darkly specked bananas mashed well (about 1 ½ cups)
- ½ cup maple syrup
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup chocolate chips regular or sugar-free
- chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper (overhanging on the two long sides), then grease the parchment paper with cooking spray.
- Brown the Butter (you can skip this step and just melt the butter instead): In a medium saucepan, melt the unsalted butter over medium-low heat. As the butter melts, it will begin to foam. Swirl the pan occasionally to ensure even heating. The butter will then turn golden brown and develop a nutty aroma. This process usually takes about 5-8 minutes. Be careful not to burn the butter; once it reaches a rich brown color, remove it from the heat and transfer it to a heatproof bowl to cool.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a separate medium bowl, whisk together the mashed bananas, maple syrup, eggs, Greek yogurt, cooled butter, and vanilla extract.
- Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as overmixing can lead to dense, tough banana bread.
- Add Chocolate Chips: Gently fold in most of the chocolate chips (reserve some for topping) until evenly distributed throughout the batter. The chocolate chips add pockets of melted chocolate and extra sweetness to the bread.
- Bake the bread for 50 to 60 minutes, until a toothpick inserted comes out clean.
- Remove the bread from the oven and allow it to cool completely in the pan before using the parchment paper overhangs to lift the bread out of the pan to slice and serve.