For many people, banana bread is really more of a treat for the colder months – packed with calories and energy, which always are useful in the fall and winter, right? But in our house, banana bread goes in and out of the oven all year round, because we always have bananas lying around the kitchen that are overripe and brown. And that’s precisely the kind of overripe bananas you need for this delicious Toblerone Browned Butter Banana Bread. Why did Toblerone end up in the banana bread? Well, because it makes it taste even better! What a question?!
Seriously though… We always have bananas lying around in the kitchen that nobody wants to use them for snacking when they’re too dark, too ripe (and smelly). Maybe we could avoid that by shopping more strategically, but then we’d bake less banana bread. That can’t be the point, after all, right?
I truly like baking and snacking on banana bread. As a diabetic, this treat isn’t ideal for me in most cases, but occasionally you just have to let things slide. It’s not like anyone here is shoveling half a loaf of banana bread into their mouth in one sitting… Those days are definitely over. Nowadays, we (meaning I) are a bit more in control when it comes to snacks. It’s ok to indulge a little now and then – instead of always holding back. That just puts everyone in a bad mood. I speak from experience!
Anyway. Bananas and chocolate are a great combination. It gets even better when you add browned butter to the mix. It might sound »fancy« to some at first, but it’s basically just butter you melt and then it let simmer for a while until the milk solids in the butter turn brown and caramelize. Browned butter smells and tastes a little nutty, and that’s precisely the flavor that goes perfectly with the chocolate and banana in this banana bread…
If you’re smart, you’ll make a lot more browned butter than you actually need. Whenever good old butter is on sale in supermarkets, it’s worth turning a whole chunk of it into browned butter. You can easily store browned butter in the fridge for several months and then use it in all sorts of recipes, not just sweet stuff. Browned butter is also great for pasta dishes, veggies, and other savory dishes.
Let’s go back to the question from the beginning – why did I have to add Toblerone to the banana bread? It hasn’t really been answered 100% yet, right? Well, chocolate always works well in banana bread, but it doesn’t necessarily have to be Toblerone. That’s for sure. But just like with the overripe bananas, in this case I simply had a bag of mini Toblerones lying around in the kitchen that needed to be used up.
Even though we rarely buy sweets to snack on these days, sometimes something still ends up at our house. Whether it’s because someone felt like buying it or because something was given as a gift. That was the case with the Toblerone. Someone brought it back for us from a vacation. A last-minute purchase from the airport duty-free shop, I assume. I don’t complain about that type of last-minute gift. As you can see, you can turn them into something really delicious!
Well. Of course, you can use other chocolate for this banana bread as well. No problem at all. If you like this combination and might want to throw in a few nuts as well, you should maybe also check out our Banana Bread with Chocolate & Walnuts. A really delicious banana bread version I might add! You could also jazz that one up a bit by using browned butter instead of regular butter.
However, banana bread can also be a bit healthier. If that works for you. Our Honey, Oats & Pecan Banana Bread is made with wholemeal spelt flour, oats, and honey instead of regular white sugar. The result is, purely mathematically speaking, a little healthier than other banana bread versions, but by no means any less delicious. Just sayin’.
INGREDIENTS / ZUTATEN
5 oz. (140g) butter
3/4 cup (150g) brown sugar*
2 medium eggs
1/2 cup (120ml) milk
1 tsp. vanilla extract*
3 very ripe bananas, mashed
3 cups (390g) spelt flour*
3 tsp. baking powder
1/2 tsp. salt
2.5 oz. (70g) Mini-Toblerone*, mixed
140g Butter
150g brauner Zucker*
2 Eier (M)
120ml Milch
1 TL Vanille Extrakt*
3 Bananen, sehr reif & zerdrückt
390g Dinkelmehl (Type 630)*
3 TL Backpulver
1/2 TL Salz
70g Mini-Toblerone*, gemischt
DIRECTIONS / ZUBEREITUNG
1. For the browned butter, add the butter to a small saucepan and heat it up. Melt the butter and let it cook until small dark specks appear on the bottom of the saucepan. The butter should start smelling slightly nutty. Remove from the heat and let it cool slightly.
2. Preheat the oven to 180°C (350°F). Lightly grease a loaf tin* (about 30x12cm) and line it with a strip of baking parchment. Mash the bananas and set them aside.
3. Add the brown sugar and melted browned butter to a large bowl and mix for a few minutes until well combined. Add the eggs one at a time, mixing well after each addition. Next, add the milk and vanilla extract and mix them in as well. Finally, add the mashed bananas and mix them in. Combine the flour, baking powder, and salt, then add it to the bowl and mix until just combined. Do not overmix! Break the mini Toblerone bars into pieces, add them to the batter, and fold in.
4. Pour the batter into the prepared loaf tin, smooth out the top, and bake the banana bread for about 50-55 minutes – or until a wooden skewer inserted into the center of the banana bread comes out clean. Remove the banana bread from the oven and let it cool down for some time inside the baking tin, then lift it out with the baking parchment and let it cool down completely on a wire rack.
1. Für die gebräunte Butter die Butter in einen kleinen Topf geben und auf dem Herd erhitzen und so lange köcheln lassen, bis man kleine dunkle Punkte auf dem Boden des Topfes sehen kann und alles leicht nussig riecht. Vom Herd ziehen und ein wenig abkühlen lassen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Kastenform* (etwa 30x12cm) leicht einfetten und mit einem Streifen Backpapier auslegen. Die Bananen zerdrücken und zur Seite stellen.
3. Die abgekühlte, gebräunte Butter mit dem braunen Zucker in einer großen Schüssel einige Zeit aufschlagen, bis sich beides gut verbunden hat. Die Eier einzeln dazugeben und jeweils gut unterrühren. Milch und Vanille Extrakt dazugeben und unterrühren. Als Nächstes die zerdrückten Bananen dazugeben und ebenfalls gut unterrühren. Das Mehl mit Backpulver und Salz vermischen, dann zur Schüssel dazugeben und nur kurz unterrühren. Die Mini-Toblerone zerbrechen, zum Teig dazugeben und unterheben.
4. Den Teig in die vorbereitete Kastenform einfüllen, glatt streichen und dann für etwa 50-55 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt, und das Bananenbrot erst herausholen, wenn dieser sauber herauskommt. Das fertige Bananenbrot aus dem Ofen nehmen, einige Zeit in der Form abkühlen lassen, dann mit dem Backpapier aus der Form heben und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Toblerone Browned Butter Banana Bread
- Prep Time: 00:20
- Cook Time: 00:50
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
One of our favorite banana bread versions: Toblerone Browned Butter Banana Bread. The nutty flavors of browned butter makes everything better!
Ingredients
5 oz. (140g) butter
3/4 cup (150g) brown sugar*
2 medium eggs
1/2 cup (120ml) milk
1 tsp. vanilla extract*
3 very ripe bananas, mashed
3 cups (390g) spelt flour*
3 tsp. baking powder
1/2 tsp. salt
2.5 oz. (70g) Mini-Toblerone*, mixed
Instructions
1. For the browned butter, add the butter to a small saucepan and heat it up. Melt the butter and let it cook until small dark specks appear on the bottom of the saucepan. The butter should start smelling slightly nutty. Remove from the heat and let it cool slightly.
2. Preheat the oven to 180°C (350°F). Lightly grease a loaf tin* (about 30x12cm) and line it with a strip of baking parchment. Mash the bananas and set them aside.
3. Add the brown sugar and melted browned butter to a large bowl and mix for a few minutes until well combined. Add the eggs one at a time, mixing well after each addition. Next, add the milk and vanilla extract and mix them in as well. Finally, add the mashed bananas and mix them in. Combine the flour, baking powder, and salt, then add it to the bowl and mix until just combined. Do not overmix! Break the mini Toblerone bars into pieces, add them to the batter, and fold in.
4. Pour the batter into the prepared loaf tin, smooth out the top, and bake the banana bread for about 50-55 minutes – or until a wooden skewer inserted into the center of the banana bread comes out clean. Remove the banana bread from the oven and let it cool down for some time inside the baking tin, then lift it out with the baking parchment and let it cool down completely on a wire rack.
Notes
Let’s get baking!
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