Banana Chocolate Chip Bread

Preheat your oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick spray, and or line with parchment paper.
Start by browning the butter. You'll take ½ cup (1 stick) of butter, and melt in a medium saucepan, continuing to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool. You can put it in the fridge for 10-15 minutes to speed it up.
In a large mixing bowl mash your bananas, and add your cooled browned butter and mix together. Add in your sugar, eggs and vanilla and mix well.
Add your salt, cinnamon and baking soda and mix in. Add half your flour followed by the buttermilk and ending with the remaining flour, being careful not to overmix.
Fold in chocolate chips.
Pour batter into prepared pan and top with a few extra chocolate chips.
Bake for about 55-60 minutes. I always stick a toothpick into the center of the bread where it has cracked and looks more gooey. If it comes out clean, your bread is done. Bread will also be pulling away from the sides of the pan when done. Allow to cool before removing from the pan and cutting.