Brown Butter Chocolate Chip Banana Bread

• 1 1/2 cup (335 g) Mashed Bananas
• 2 eggs (UK medium-sized)(weight without shell=101g)
• 130g (1/2 cup+1tbsp) Unsalted butter
• 2 cups (260g) Plain flour/all-purpose flour 
• 1/2 cup (100g) White granulated sugar 
• 1/2 cup (100g) light brown sugar
• 1/4 cup (60g) Greek yoghurt
• 1 tsp Baking Soda
• 1/2 tsp ground Cinnamon
• 1/2 tsp Salt
• 1 tsp Vanilla extract 

1. Start with browning the butter, cut the butter into slices and place in a small heavy bottom pan (stainless steel is the best as you can see the colour of milk solids changing as the butter browns and can avoid burning of that solids).
2. Place the pan on medium heat and let the butter melt. Once it melts, turn the heat to low and let it simmer. You will observe white foam on top and then it starts bubbling (keep stirring frequently). A wooden spoon is better for stirring but you can also use a regular spoon.
3. Continue to cook the butter. The cooking time will depend on how much butter you are using. Watch carefully as light brown specks start to form and set at the bottom of the pan (these are the caramelised milk solids). You will feel the nutty aroma. At this point, you need to be extra careful and keep an eye on it because milk solids can burn easily (from brown to black). 
4. When these specks change their colour from light brown to deep brown colour, immediately remove from the heat and transfer to a mixing bowl to cool to room temperature. Brown butter is ready to use. It is brown in colour but will become light yellow as it cools. It has an amazing nutty flavour with an amazing aromatic smell. It’s very easy to make at home. The whole process from start to end may take about 10-15 minutes.
5. Preheat the Fan oven to 155C/311F (For a conventional oven: 175C/347F). Prepare a 9x5 inch loaf pan with parchment paper leaving an overhang on the larger sides of the pan for easy removal. Set aside.
6. Combine plain flour (all-purpose flour), baking soda, salt and cinnamon powder in a large mixing bowl. Sift them, whisk them together and set aside.
7. In a bowl, mash the ripe bananas into a pudding-like consistency with a fork, and set aside.
8. In a medium bowl, add room temperature brown butter and white and brown sugar, and mix with a whisk until a mixture is well combined. Add in the eggs, vanilla extract, greek yoghurt and mashed bananas then whisk them together until well combined.
9. Add the wet ingredients mixture into the dry ingredients and mix until just combined (don’t over-mix).
10. Fold in the 3/4 cup of Chocolate chips. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the remaining 1/4 cup of chocolate chips on top.
11. Bake for 55- 60 minutes or until a toothpick comes out clean or with a few moist crumbs.
12. Let it cool completely before removing it from the pan. Remove from the loaf pan using overhang parchment paper. Place on the kitchen counter or cutting board to cut into thick slices and serve.

NOTES

1. Bread remains soft and moist at room temperature for up to 2-3 days if you store it in an air-tight container.
2. It will last up to a week in the fridge and up to 2 months in the freezer if they are stored in a freezer-safe ziplock bag. First, cool them completely then wrap in plastic wrap and finally put them in a large freezer-safe plastic bag. To thaw, you will have to bring them to room temperature, place them in the fridge overnight or leave it for a few hours at room temperature then you can reheat it in the microwave for a few seconds.