Go Back
–+ servings
brown butter chocolate banana bread

Brown Butter Chocolate Chip Banana Bread

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 Medium saucepan
  • 2 medium mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 9x5-inch loaf pan
  • 1 wire cooling rack
  • 1 set measuring cups
  • 1 set measuring spoons

Ingredients
  

  • 115 gram unsalted butter cut into pieces
  • 220 gram all-purpose flour sifted
  • 200 gram granulated sugar
  • 50 gram light brown sugar packed
  • 5 gram baking soda
  • 3 gram fine sea salt
  • 2 gram ground cinnamon
  • 3 large very ripe bananas mashed
  • 2 large eggs room temperature
  • 5 milliliter vanilla extract
  • 60 milliliter plain yogurt or sour cream room temperature
  • 170 gram semisweet chocolate chips
  • 30 gram chopped walnuts or pecans optional

Instructions
 

  • Preheat the oven to 175°C (350°F) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
  • Place the butter in a medium saucepan over medium heat and cook, stirring frequently, until it foams, turns golden brown, and smells nutty, then immediately pour into a bowl to cool 10 minutes.
  • In a mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
  • In a separate large bowl, whisk the granulated sugar, brown sugar, and slightly cooled brown butter until smooth.
  • Add the mashed bananas, eggs, vanilla, and yogurt (or sour cream) to the butter-sugar mixture and whisk until fully incorporated.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry flour remains.
  • Fold in the chocolate chips and nuts (if using), reserving a small handful of chocolate chips for the top.
  • Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle the reserved chocolate chips evenly over the surface of the batter.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  • Place the pan on a wire rack and let the banana bread cool in the pan for 15 minutes.
  • Carefully lift the loaf out using the parchment paper and let it cool on the wire rack for at least 5 more minutes before slicing and serving.

Notes

For best flavor, use bananas that are deeply speckled or nearly black, as they add more sweetness and moisture to the bread. Let the brown butter cool until just warm so it doesn’t scramble the eggs, and avoid overmixing once the flour is added to keep the loaf tender. If the top is browning too quickly, tent it loosely with foil for the last 10–15 minutes of baking. The bread slices more cleanly once mostly cooled, and it actually tastes even better the next day; store it tightly wrapped at room temperature for up to 3 days or freeze individual slices for quick treats later.
Tried this recipe?Let us know how it was!