Equipment
Ingredients
Brown Butter
- 115 g unsalted butter, cold, cubed
Dry Ingredients
- 250 g all-purpose flour
- 4 g baking soda
- 3 g salt
- 1 g ground cinnamon
Wet Ingredients
- 3 very ripe bananas, peeled
- 150 g light brown sugar, packed
- 2 eggs, large, room temperature
- 5 ml vanilla extract
- 60 g plain greek yogurt
Swirl
- 150 g chocolate-hazelnut spread
Nutrition (per serving)
Method
Place an oven rack in the middle position and preheat the oven to 175°C (350°F). Grease a 23x13cm (9x5 inch) loaf pan or line it with parchment paper leaving an overhang for easy removal.
Melt the butter in a light-colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter foams, the milk solids turn golden brown, and it smells nutty. Immediately pour into a heatproof bowl to stop the cooking and let cool for 10-15 minutes.
Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl.
In a large bowl, mash the bananas thoroughly until smooth. Whisk in the brown sugar, eggs, vanilla, yogurt, and the cooled brown butter until fully combined.
Gently fold the dry ingredients into the wet mixture using a spatula just until no flour streaks remain. Do not overmix.
If the chocolate-hazelnut spread is stiff, microwave it for 10-20 seconds to loosen. Pour half of the banana batter into the prepared pan. Dollop half of the spread over the batter and swirl gently with a knife. Repeat with the remaining batter and spread, swirling the top layer to create a marbled effect.
Bake for 55 to 65 minutes, or until a tester inserted into the center comes out clean (avoiding the chocolate swirls where possible). If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. Slicing while hot may cause the bread to crumble.
Chef's Notes
- Using bananas that are heavily spotted or even black ensures the highest sugar content and strongest banana flavor.
- Browning the butter evaporates its water content, so the resulting fat is pure flavor. This nutty profile compliments the roasted hazelnuts in the spread.
- Do not over-swirl the chocolate spread; too much swirling will mix it into the batter turning it gray rather than leaving distinct ribbons.
- Room temperature eggs emulsify better with the butter and sugar, creating a more uniform crumb structure.
Storage
Refrigerator: 5 days — Store in an airtight container to maintain moisture.
Freezer: 3 months — Wrap individual slices tightly in plastic wrap and foil.
Reheating: Microwave for 15-20 seconds to melt the chocolate swirl slightly.
