(UPDATED 2025) Butter Chicken Mac + Cheese
This one’s an absolute dangerous treat. Perfectly chocolatey with a crisp, sugary exterior and a soft moist interior...definitely not dry. One of those loaves you cut “just one slice” of and suddenly half of it’s gone. A banana bread that you are going to love!
Ingredients
Wet Ingredient
- 9 tbs (130g) butter browned
- ½ cup (100 g) white sugar
- ½ cup (100 g) brown sugar (light or dark)
- 3-4 ripe bananas (350 grams)
- 2 eggs (room temp)
- 2.5 tsp vanilla extract
- ¼ cup full fat, whole greek yogurt
Dry Ingredients
- 1 3/4 cups + 2 tbs (230 g) All Purpose Flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- ¾ cup semi-sweet chocolate chips
- ½ cup (or more) Mini chocolate chips to top
Greasing Ingredients
- 2 tbs butter or nonstick cooking spray
- ¼ cup demerara sugar
Method
- Preheat oven to 350F.
- Add butter to a saucepan on medium heat. Stir constantly until butter has browned and remove from the pan. Allow to cool slightly.
- Mash up bananas and set aside.
- Mix together browned butter and sugar for about 1-2 minutes until incorporated.
- Add in vanilla and eggs and mix until combined and creamy.
- Add in greek yogurt and mix till fully combined.
- Toss in Bananas and mix till combined.
- Add in dry ingredients (flour, baking soda, salt, cinnamon) and fold until combined. Do not overmix. Stop when you don’t see the whites of the flour.
- Fold in semi-sweet chocolate chips.
- Grease a loaf pan with butter or non-stick spray. Sugar the inside of the pan with 1/4 cup of the Demerara sugar. Tap out any excess.
- Pour batter into a greased loaf pan and top with mini chocolate chips.
- Baked for 50-60 minutes or until 200F internal.
- Remove loaf from pan and let it rest for about 45 minutes on a wire rack until completely cool before slicing and serving.
- Enjoy that beauty
Notes:
- Use the ripest bananas you have.
- Don't cream the browned butter and sugar like I did in the video. Instead, just mix till combined. I'm still testing this out but not doing so might give you a more open crumb.
- My bread was done at 50 minutes but don't worry if you need longer. I've had some go for about 70 minutes.
- When testing for doneness, use a toothpick and stick it into the center. If it comes out clean, you are good to go.
