We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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!
Want to keep this recipe for later? We can email it to you!
Melt the butter over medium heat and stir until it turns golden and nutty, about 5–7 minutes. Allow it to cool slightly.
Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment paper.
Mash the ripe bananas in a bowl. Mix in the brown sugar, browned butter, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
Combine the wet and dry ingredients, mixing until just incorporated. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and top with extra chocolate chips.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean.
Allow the banana bread to cool completely before slicing and serving.
Want to keep this recipe for later? We can email it to you!
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.
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.
