Brownie Stuffed Banana Bread (with Brown Butter)

From: https://www.wellmadebykiley.com/blog/brownie-stuffed-banana-bread-with-brown-butter

Ingredients for Brownie Filling

  • 0.5 cup (113g) salted butter
  • 3oz (85g) dark chocolate chips or chopped chocolate
  • 0.333 cup (32g) unsweetened dutch-process cocoa powder (regular unsweetened cocoa powder will also work)
  • Optional: 1/4 tsp instant espresso powder
  • 1 egg, at room temperature
  • 0.5 cup (100g) granulated sugar
  • 0.25 cup (60g) light brown sugar
  • 1 tsp (4g) vanilla bean paste or extract
  • 0.5 cup (60g) all-purpose flour
  • 0.25 tsp (2g) salt
  • 0.5 cup (100g) chocolate chips or chopped chocolate of choice

Ingredients for Banana Bread

  • 0.5 cup (113g) salted butter
  • 3 large ripe bananas, mashed (~1.5 cups; 400g)
  • 0.75 cup (165g) brown sugar, light or dark
  • 0.5 cup (120g) Greek yogurt or sour cream, at room temperature *see notes below for using sourdough discard instead
  • 2 eggs, at room temperature
  • 1 tsp (4g) vanilla bean paste or extract
  • 2 cups (260g) all-purpose flour
  • 1 tsp (6g) baking soda
  • 0.75 tsp (4g) baking powder
  • 0.5 tsp (3g) salt
  • Optional: 1 tsp (2g) cinnamon
  • 1 cup (200g) chocolate chips or chopped chocolate of choice (I used semi-sweet chocolate chips)
  • Optional: 2 thin strips of cold butter for placing on top of the batter before baking (see instructions below)

Directions for Brownie Filling

  1. Reusing the medium bowl, melt the butter and chocolate in the microwave at 20-second intervals to make a ganache.
  2. Then whisk in the cocoa powder and instant espresso powder (if using), until smooth, then allow to cool.
  3. One at a time, whisk in the egg, both sugars, and vanilla, until well combined and the mixture is frothy.
  4. Fold in the flour and salt.
  5. Fold in the chocolate chips.
  6. Keep in the fridge (not too long) while you make the banana bread so it cools and hardens slightly.

Directions for Banana Bread

  1. Preheat the oven to 350F.
  2. Grease and line a standard (9x5”) loaf pan with parchment paper so some hangs over the sides. (This HAS to be made in a 9x5” loaf pan, nothing smaller, or else it will spill over while baking.)
  3. Brown the 1/2 cup (113g) of butter to a saucepan over medium-high heat, while stirring continuously (~5-8 minutes).
  4. To a large bowl, pour in the browned butter and allow to cool.
  5. Whisk in the mashed bananas, brown sugar, Greek yogurt (or sour cream), eggs, and vanilla.
  6. In a separate medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt.
  7. Fold the dry ingredients into the wet, being careful not to over-mix. The batter will be lumpy!
  8. Then, gently fold in the chocolate chips.

Directions for assembly

  1. Pour or scoop half of the banana bread batter into the prepared loaf pan and spread out evenly.
  2. Scoop or slice your brownie mixture and lay it along the center of the banana bread.
  3. Top with the remaining banana bread batter and spread it evenly to cover the brownie batter filling.
  4. Take a butter knife or toothpick, and run it down the center of the batter lengthwise.
  5. Take thin strips of cold butter and place them in the crease that was formed in the center of the batter.
  6. Bake at 170C for 70 minutes. Check the loaf after 50 minutes, and cover with foil if the top is browning too quickly.
  7. Remove from the oven and let cool in the pan for at least 15-20 minutes.
  8. Transfer to a wire cooling rack and allow to cool for at least 45-60 minutes to allow the brownie to set.

    PLEASE do not skip this, it’s very important!! If you cut into it too soon, the brownie filling WILL spill out. Also just a note, the top will just slightly fall while cooling due to the fudgy brownie batter in the middle, this is completely normal and what we actually want.

  9. Slice and serve warm with butter and flaky sea salt, if desired.

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