Ingredients
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- 2 overripe bananas, mashed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Brown the Butter: Start by browning your butter! In a small saucepan over medium-low heat, melt the butter, stirring occasionally. Watch for it to bubble and foam up, then slowly turn golden brown, releasing a nutty aroma (this should take 5-10 minutes). Be careful not to burn it! Once it’s browned and smells divine, take it off the heat and let it cool for 10 minutes.
- Mix Wet Ingredients: In a large mixing bowl, combine the cooled brown butter with your brown sugar. Whisk until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. Mash in your bananas (the riper the better – those spots mean sweetness!) and stir in the pumpkin puree until everything is well blended.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and salt. I like to use a whisk to make sure everything is evenly distributed (and it’s so much easier than sifting!).
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture. Don’t overmix—just stir until you no longer see streaks of flour. The batter should be thick but smooth.
- Add Chocolate Chips: Fold in the chocolate chips. These little gems melt into the bread as it bakes, making every slice even more irresistible.
- Bake the Brown Butter Pumpkin Banana Bread: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. Pour the batter into the prepared pan, spreading it evenly. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. (If the top starts to brown too quickly, loosely cover it with foil halfway through.)
- Cool the Brown Butter Pumpkin Banana Bread: Once out of the oven, let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely – about an hour. I know it’s tempting, but cutting into the bread too early will make it too crumbly!
- Slice & Enjoy Brown Butter Pumpkin Banana Bread: Once it’s fully cooled, slice it up and dig in! Whether you enjoy it with a cup of coffee for breakfast or as an afternoon snack, it’s pure pumpkin-banana bliss.