Preheat the Oven:

• Preheat your oven to 340°F (170°C). Line an 8.5 x 4.5-inch or 9 x 4-inch loaf pan with parchment paper and set aside.

Brown the Butter:

• Cube the unsalted butter and add it to a medium saucepan. Cook over medium-low heat for 5-8 minutes, stirring constantly. The butter will melt, become bubbly, and then turn golden brown with a nutty, caramel-like aroma. Remove from heat once browned.

Mix Wet Ingredients:

• Pour the brown butter into a large bowl. Add vegetable oil and light brown sugar, whisking for 1-2 minutes until smooth. If the mixture is too hot, let it cool for 5 minutes.

• Add the eggs, vanilla extract, and coffee dissolved in hot water. Whisk for 1-2 minutes until the mixture is smooth and lightened in color.

Add Mashed Bananas and Greek Yogurt:

• Stir in the mashed bananas and Greek yogurt until well combined.

Combine Dry Ingredients:

• Sift the flour, baking powder, baking soda, and salt into the wet ingredients. Gently fold the dry ingredients into the wet mixture with a whisk or spatula until smooth. Be careful not to overmix.

Fold in Chocolate Chips:

• Gently fold in the chocolate chips or chopped chocolate until evenly distributed throughout the batter.

Prepare to Bake:

• Pour the batter into the prepared loaf pan, smoothing the top. If you’re concerned about overflow, you can bake a small portion of the batter in a muffin tin.

Bake:

• Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out with light crumbs (not wet batter). The top should be golden brown.

Cool and Serve:

• Once baked, remove the banana bread from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing. Patience is key to avoid soggy slices!

Serve: