from our cocoa kitchen · SURFSTR
Brown-Butter Double-Chocolate Banana Loaf
This moist chocolate banana loaf combines nutty brown butter, SURFSTR Dutch-process cocoa and dark chocolate chunks. A sugared banana topping bakes into a glossy, caramelized finish.
- Active preparation
- 22 min
- Cooking / baking
- 60 min
- Resting / chilling
- 45 min
- Total time
- 127 min
10 slices, about 112 g each (estimated finished weight)
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Brown the butter
Put 125 g unsalted butter in a light-coloured saucepan over medium heat. Stir as it melts and foams, then cook until the milk solids turn amber and smell nutty, about 5–8 minutes. Pour into a heatproof bowl, scraping in the browned flecks, and cool until warm rather than hot.
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Mix the banana base
Heat the oven to 175°C conventional / 160°C fan. Line a 23 × 13 cm (9 × 5 in) loaf tin with parchment. Mash 300 g ripe banana until mostly smooth. Whisk in both sugars, the eggs, sour cream and vanilla, then whisk in the cooled brown butter.
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Whisk the cocoa dry mix
Sift together the flour, SURFSTR alkalised Dutch-process cocoa (20–22% cocoa butter), baking powder and salt. Whisk thoroughly so the cocoa is evenly distributed. The recipe uses baking powder rather than relying on natural cocoa acidity.
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Fold in the chocolate
Add the dry mix to the banana mixture and fold with a spatula only until no dry flour remains. Fold in the chopped dark chocolate; do not beat the batter smooth.
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Top and bake
Scrape the batter into the lined tin. Slice the remaining banana lengthwise and place it on top; sprinkle with demerara sugar. Bake for about 55–65 minutes, checking from 55 minutes. A tester should come out with a few moist crumbs but no raw batter. If the top darkens early, tent loosely with foil. Cool in the tin for 15 minutes, then lift onto a rack and cool for about 30 more minutes before slicing.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 1552.0 kJ / 371.0 kcal | 1386.0 kJ / 331.0 kcal |
| Fat | 19.1 g | 17.0 g |
| of which saturates | 11.0 g | 9.9 g |
| Carbohydrates | 42.7 g | 38.2 g |
| of which sugars | 24.9 g | 22.2 g |
| Fibre | 3.7 g | 3.3 g |
| Protein | 5.3 g | 4.8 g |
| Salt | 0.59 g | 0.53 g |
All values are calculated estimates, not laboratory measurements. Per-100-g figures use an estimated finished weight of 1,120 g from 1,231 g raw ingredients (assumed mass loss 111 g / 9.0%). EU available carbohydrate excludes fibre. Cocoa energy, fat, available carbohydrate, fibre and protein use the published SURFSTR specification. Cocoa saturates, sugars and salt are disclosed proxies because the specification omits them. Other ingredients use generic USDA SR Legacy values or documented generic proxies; brands vary.
Tips, storage and substitutions
Brown the butter carefully
A light-coloured pan makes the milk solids easier to see. Once they turn amber, transfer the butter promptly; residual heat can burn them.
Keep the crumb moist
Very ripe, brown-speckled bananas give more flavour and moisture. Fold gently once the flour is added.
Check doneness, not just time
Start checking at 55 minutes. Ovens and tins vary; if the top darkens too quickly, tent loosely with foil and continue until the centre is set.
Storage and swaps
Store airtight at room temperature for up to 2 days or refrigerated for up to 4 days. Slices freeze well. Plain thick yogurt can replace sour cream, though the crumb will be a little lighter and less rich.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa