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Brown Butter Chocolate Chip Banana Bread

A freshly baked loaf of brown butter chocolate chip banana bread sitting on a white plate.
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Make moist banana bread with rich, nutty flavor by incorporating browned butter and plenty of chocolate chips. This recipe elevates your everyday quick bread.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 large, very ripe bananas, mashed (about 1 1/2 cups)
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, plus 1/4 cup for topping

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  2. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Melt the butter completely, then continue cooking, stirring occasionally. The butter will foam, then the milk solids will sink and turn golden brown and fragrant. Remove from heat immediately when the solids are amber brown. Pour the brown butter (including the browned bits) into a heatproof bowl to cool slightly, about 10 minutes.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  4. In a large bowl, whisk the slightly cooled brown butter into the brown sugar and granulated sugar until combined.
  5. Whisk in the eggs one at a time until fully incorporated. Stir in the mashed bananas and vanilla extract until just mixed. Do not overmix.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. A few streaks of flour are acceptable.
  7. Fold in 1 cup of the chocolate chips.
  8. Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent it with foil for the last 15 minutes.
  10. Let the banana bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For the best flavor, use bananas that are heavily spotted or almost black.
  • If you prefer a nuttier loaf, substitute 1/2 cup of the chocolate chips with chopped walnuts or pecans.
  • To ensure a moist banana bread, avoid mixing the batter once the flour is added; overmixing develops gluten, leading to a tougher texture.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil for up to three months.

Nutrition

Find it online: https://cookingzenith.com/brown-butter-chocolate-chip-banana-bread-recipe/