Step 1: Prep the Pan and Oven
Place a rack in the center of the oven and preheat to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
Step 2: Brown the Butter
In a small saucepan over medium heat, melt the butter. The butter will foam and crackle as it melts—keep swirling the pan. Once the crackling subsides, the milk solids will begin to brown on the bottom of the pan and the butter will smell nutty and caramelized. Remove the pan from the heat and immediately pour the browned butter into a small bowl to stop the cooking. Allow to cool slightly.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg.
Step 4: Mix the Wet Ingredients
In a medium bowl, whisk together the eggs, vanilla, and sour cream. Stir in the mashed bananas. When the brown butter has cooled, whisk it into the wet ingredients until smooth.
Step 5: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients all at once and gently fold until just combined. Be sure to scrape the bottom of the bowl to catch any hidden pockets of flour. Avoid overmixing—this is how we keep our loaf tender. Fold in the chocolate chips saving a few to sprinkle on top.
Step 6: Bake and Cool
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle on remaining chocolate chips. Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean or with just a few moist crumbs attached. Allow the bread to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Storage:
This loaf will keep, well-wrapped, at room temperature for up to 4 days. It also freezes like a dream—slice and wrap for quick breakfast treats later.
