Brown Butter Chocolate Chip Banana Bread
The only banana bread recipe you need. Super moist, extra chocolatey, and that brown butter takes it to the NEXT LEVEL. Perfect way to use up those spotty bananas. I have been making this recipe since college, and it never disappoints! The brown butter adds a rich, nutty flavor that everyone loves. Moist, soft, and loaded with melty chocolate. Save this one, you’ll love it!
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Ingredients
unsalted butter (browned)1/2cup
ripe bananas mashed bananas3
brown sugar3/4cup
large eggs eggs2
vanilla extract1tsp
all-purpose flour1 1/2cups
baking soda1tsp
salt1/2tsp
cinnamon (optional)1/2tsp
chocolate chips1 1/2cups- extra chocolate chips for topping
Nutrition (per serving)
Calories
363.8kcal (18.19%)
Protein
4.1g (8.12%)
Carbs
43.2g (15.71%)
Sugars
29.4g (58.88%)
Healthy Fat
6.3g
Unhealthy Fat
12.9g
% Daily Value based on a 2000 calorie diet
How to make Brown Butter Chocolate Chip Banana Bread
- Step 1
Melt the butter over medium heat and stir until it turns golden and nutty, about 5–7 minutes. Allow it to cool slightly.
- Step 2
Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment paper.
- Step 3
Mash the ripe bananas in a bowl. Mix in the brown sugar, browned butter, eggs, and vanilla extract until well combined.
- Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
- Step 5
Combine the wet and dry ingredients, mixing until just incorporated. Fold in the chocolate chips.
- Step 6
Pour the batter into the prepared loaf pan and top with extra chocolate chips.
- Step 7
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Step 8
Allow the banana bread to cool completely before slicing and serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
363.8kcal (18.19%)
Protein
4.1g (8.12%)
Carbs
43.2g (15.71%)
Sugars
29.4g (58.88%)
Healthy Fat
6.3g
Unhealthy Fat
12.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure to cool the brown butter slightly before mixing it with the other ingredients to prevent scrambling the eggs.
Use overripe bananas for the best flavor and sweetness.
Add a sprinkle of flaky sea salt on top for a sweet and salty twist.
Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
FAQS
Can I use frozen bananas?
Yes, thawed frozen bananas work well in this recipe. Just make sure to drain any excess liquid before mashing.
Can I substitute the all-purpose flour with a gluten-free alternative?
Yes, you can use a 1:1 gluten-free baking flour blend for similar results.
Can I use a different type of sugar?
You can substitute brown sugar with granulated sugar or coconut sugar, but the flavor may vary slightly.
How do I know when the banana bread is done?
Insert a toothpick into the center of the loaf. If it comes out mostly clean with a few moist crumbs, it’s ready.
Can I freeze banana bread?
Yes, wrap the cooled banana bread tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months.
Carly's Cookbook
(@carlyscookbook)
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North Terrace, Adelaide, South Australia, 5000
Australia