Brown Butter Chocolate Chip Banana Bread

Preheat oven to 350ºF. Grease a 9×5 inch loaf pan.

Melt butter in a medium saucepan. Continue to whisk until brown specks appear at the bottom; it will froth and foam a bit. Watch closely and be careful not to burn. It should be a light brown color and have a nutty aroma. Pour butter into a medium bowl, whisk in an ice cube, and let cool for a few minutes.

Add the mashed bananas, brown sugar, egg, vanilla, and milk. Whisk until thoroughly combined. Add the flour and baking soda and stir a few times until just combined. Lumps are ok! Fold in the chocolate chips, saving some for the top of the loaf.

Pour the batter into the prepared pan and sprinkle with the remaining chocolate chips. Bake for 55–60 minutes or until a toothpick is inserted and comes out clean. Let the bread cool in the pan for 10–15 minutes before removing and transferring to a cooling rack.

Slice and serve the bread warm with your favorite spread. It will keep well for a few days wrapped in plastic wrap or in the freezer for a few months.

Notes:
1. You can use any type of milk (dairy, almond, soy, etc) and yogurt works too.
2. If you are baking this in altitude, make the following adjustments: add an additional tablespoon of milk and flour and take just a little bit out of the teaspoon of baking soda and ½ cup of brown sugar. Also, increase the oven temperature to 365ºF and reduce baking time to 45–50 minutes.