Preheat oven to 350°F with rack in center position. Generously brush loaf pan with oil of choice or line with a rectangle of oiled parchment paper going across the width of pan, which enables you to easily lift the loaf out of the pan once baked! Set aside.

The process of browning butter essentially means you'll be "toasting" the milk solids in the melted butter until golden and caramelized. Place butter in small saucepan or frying pan over medium heat to melt. TCK TIP: Using a pan with a light bottom to easily see once butter has browned. Continually whisk or stir butter to prevent it from burning. As it melts, the butter will begin to foam. Continue stirring until the color on the bottom of the pan is a golden brown (about 4-6 minutes) and you smell the heavenly, nutty fragrance that can only come from BROWN BUTTER! Remove from heat and quickly pour into a heat-proof bowl or container to stop the cooking process. Set aside.

In medium bowl whisk together flour, oats, chia seeds, baking powder, salt and cinnamon or other spice until combined. Set aside.

In bowl of standing mixer or large bowl, use paddle attachment or whisk to mash bananas into a creamy paste on medium speed for about 1-2 minutes. Alternatively manually whisk into a creamy consistency in medium bowl.

Add brown butter to creamed bananas and mix until just combined.

To banana mixture add sugar, eggs, and vanilla, whiskey OR rum. Stir on medium speed if using standing mixer or whisk by hand, until fully combined.

Add flour mixture to banana mixture and stir until just combined and lumps are mainly gone.

Use a spatula or large spoon to fold in chocolate chips or other magical mix-in of choice.

Pour batter into loaf pan and bake for 45-50 minutes or until knife inserted into center comes out clean. Let cool for at least 30 minutes before removing from pan and slicing. Yes, you can speed up cooling time by putting it in the refrigerator for 15 minutes.