Espresso Dark Chocolate Chunk Banana Bread

Pre-heat the oven - Pre-heat the oven to 350°F.

Brown the butter - In a saucepan over medium-low heat, add in the unsalted butter. Allow the butter to melt & stir to avoid burning. Once the butter is brown & gives off a nutty aroma remove from heat. Transfer to the mixing bowl & allow to cool for 10 minutes.


	3. Add the brown sugar - Whisk in the brown sugar until fully incorporated. This will 		take 1-2 minutes.

4. Mash the bananas - In a separate bowl, mash the overripe bananas. Add the bananas to the butter-sugar mixture. Whisk until fully combined.

5. Add in the remaining wet ingredients - Whisk in the egg, espresso, & vanilla extract. 


6. Combine the dry ingredients -In a separate bowl, whisk together the flour, baking soda, & salt.

7. Fold the dry mixture into the wet mixture - Pour the flour mixture into the banana 		batter. Gently fold to combine.


8. Add in the chocolate chunks - On a cutting board, roughly chop up both of the dark 	chocolate bars. Transfer into the batter.

9. Pour into the pan - Pour your mixture into a lined or greased bread pan.

10. Bake - Bake the bread at 350 got 55-65 minutes. Halfway through, add aluminum 	foil over the bread to avoid too much browning on the top. At 55 minutes, do the knife 	test to see if it is ready. If it comes out clean, the bread is down. If batter comes out with the knife, put it back in the over.


11. Cooling time - Once the bread is done baking, allow the bread to cool at least one 	hour before slicing. This will ensure the bread to slice evenly & avoid crumbling. I know 	it is hard to wait because your house will smell AMAZING. But, trust me it is worth the 	wait!