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1
Preheat oven to 350u00b0F. Grease a 9x5 inch loaf pan.
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2
Melt butter in a medium saucepan. Continue to whisk until brown specks appear at the bottom; it will froth and foam a bit. Watch closely and be careful not to burn. It should be a light brown color and have a nutty aroma. Pour butter into a medium bowl, whisk in an ice cube, and let cool for a few minutes.
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3
Add the mashed bananas, brown sugar, egg, vanilla, and milk. Whisk until thoroughly combined. Add the flour and baking soda and stir a few times until just combined. Lumps are ok! Fold in the chocolate chips, saving some for the top of the loaf.
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4
Pour the batter into the prepared pan and sprinkle with the remaining chocolate chips. Bake for 55-60 minutes or until a toothpick is inserted and comes out clean. Let the bread cool in the pan for 10-15 minutes before removing and transferring to a cooling rack.
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5
Slice and serve the bread warm with your favorite spread. It will keep well for a few days wrapped in plastic wrap or in the freezer for a few months.
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6
Notes:
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7
1. You can use any type of milk (dairy, almond, soy, etc) and yogurt works too.
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8
2. If you are baking this in altitude, make the following adjustments: add an additional tablespoon of milk and flour and take just a little bit out of the teaspoon of baking soda and 1/2 cup of brown sugar. Also, increase the oven temperature to 365u00b0F and reduce baking time to 45-50 minutes.
