Moist Banana Chocolate Bread

Easy and moist Banana Chocolate cake.

Ingredients:

2 tbsp vegetable oil (25g)

½ cup unsalted butter (113g)

¾ cup light brown sugar, packed (150g)

2 large eggs

1 tsp vanilla

1 tsp instant coffee + 1 teaspoon hot water 

4 extra ripe bananas, mashed (about 440g)

½ cup Greek yogurt (120g)

1 ¾ cups all-purpose flour (227g)

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ cup chocolate chips or chopped chocolate of choice (300g); I recommend semi-sweet or dark

Instructions:

1. Pre-heat oven to 340°F and line an 8.5 x 4.5 or 9 x 4 loaf pan with parchment paper 
2. Add the cubed butter to a saucepan. Place of medium low heat, and cook and stir for ~5-8 minutes until the butter has browned. It will melt first, then become bubbly and foamy before you see brown specks on the bottom and smell a lovely caramel scent. Be sure not to overcook, as it can burn quickly after browning
3. Add the brown butter to a large bowl. Add the oil and brown sugar, and whisk for 1-2 minutes. If the mixture feels too hot, wait 5 minutes before proceeding
4. Add the eggs, vanilla, and coffee dissolved in water. Whisk for 1-2 minutes until the mixture becomes smooth and lighter in color.
5. Add the mashed bananas and Greek yogurt, and whisk until combined
6. Sift in the flour, baking powder, baking soda, and salt. Gently whisk until the dry ingredients are combined and no lumps or streaks of flour remain
7. Lastly, fold in the chocolate chips.
8. Pour the batter into the prepared loaf pan. Optionally, you can sprinkle more chocolate chips on top.
9. Bake for 65 to 75 minutes.
10. Remove the banana bread from the oven and let it rest in the loaf until it has fully cooled. This can take a while, try not to rush!  Once cooled, remove from the pan, and serve.