Brown Butter Chocolate Chip Quinoa Banana Bread
Makes: 8 nice-sized slices
This hearty but moist banana bread is healthy enough for breakfast while still being sweet enough to feel like a treat.
  • 2 ounces (4 tablespoons / ½ stick) unsalted butter, softened
  • 6⅞ ounces (1¼ cups) white whole wheat flour
  • 2 ounces (~1/2 cup) quinoa flour
  • 10½ ounces (~1 cup) mashed brown banana (~3 medium)
  • 1⅞ ounces (~1/4 cup) granulated sugar
  • 1 x-large egg lightly beaten, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup milk (any type will work, I used almond milk) at room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3½  ounces (~1/2 cup) mini semi-sweet chocolate chips
  1. Pre-heat oven to 350 degrees; lightly grease and flour a loaf pan; set aside
  2. Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
  3. In a medium bowl, whisk together flours; set aside
  4. In a large bowl, combine banana browned butter, sugar, egg, and vanilla; whisk until all ingredients are combined
  5. Add milk, baking soda, cinnamon and salt; whisk until combined
  6. Slowly whisk in flour mixture and do NOT overmix; when flour is ALMOST combined, fold in chocolate chips; again, do not overmix
  7. Pour batter into prepared pan and bake for 40-45 minutes or until knife comes out clean from center
  8. Set aside to cool before removing from pan to slice
Very slightly adapted from Espresso and Cream
Store tightly wrapped with seran wrap for a few days; you can also freeze individually wrapped slices for future snacking
The brown butter isn’t prominent and you could likely just melt the butter instead, but I do think it added just a little something to the recipe
Recipe by Keep It Sweet Desserts at