Brown Butter Chocolate Chip Banana Bread

The nutty, rich flavor of browned butter and the sweet hint of chocolate make Brown Butter Chocolate Chip Banana Bread a wonderfully complex treat.

A Banana Bread Upgrade

Did you know you can make magic by adding brown butter and chocolate chips to a basic banana bread recipe? This Brown Butter Chocolate Chip Banana Bread is nothing short of outstanding. A rich, nutty flavor in a sweet, soft banana bread, and bites of semi-sweet chocolate throughout. You’re going to love every bite!

Brown Butter = Better

In this house, overripe bananas do not go to waste. There’s almost always a loaf of classic banana bread or banana chocolate chip muffins on our kitchen counter. And the moment I added browned butter to banana bread, and made this brown butter banana bread recipe, I knew it would be hard to make it any other way!

And then I added chocolate chips and it really doesn’t get any better than this.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter (browned): the browned butter adds a more complex flavor than regular melted butter. The butter overall adds richness, moisture and flavor. I use unsalted butter, but you can use salted. Just adjust the recipe to account for the added salt.
• Large eggs: binds ingredients together, adds structure and contributes to the richness and moisture.
• Granulated sugar: sweetness that helps with texture, browning and moisture retention.
• Mashed overripe bananas. Check my ripeness guide! Overripe bananas are key because their starches have converted to sugar , which boosts both sweetness and softness of the bread. The riper the bananas, the sweeter the bread will be!
• Vanilla extract: it compliments the banana and brown butter notes with a warm, sweet aroma.
• All-purpose flour: balances the wet ingredients to make sure the bread holds together but isn’t too dense.
• Baking soda: leavening agent that reacts with the acidity in the bananas to create carbon dioxide, which helps the bread rise and stay light.
• Kosher salt: balances the sweetness and makes the banana, vanilla, and brown butter flavors more pronounced. Use slightly less if using table salt (which is finer).
• Semi-Sweet Chocolate chips: adds sweetness and a melty burst in every bite. Use dark chocolate chips for a healthier antioxidant boost. 

Supplies:

• 9×5-inch loaf pan
• Parchment paper (optional)
• Light colored skillet
• Small bowl
• Whisk
• Large mixing bowl
• Wire cooling rack or cutting board

How to Make Brown Butter Chocolate Chip Banana Bread

• Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan (line with parchment paper, if desired) and set aside.
• Place the butter in a light-colored pan over medium heat and whisk constantly as it melts. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color.
• Just as it starts to turn light brown and you smell that nutty aroma, remove it from the heat and pour into a small bowl to cool.
• Once the butter starts to brown, it will race into burnt, so watch it carefully and remove from the heat as soon as it starts to brown. Let cool slightly.

• In a large bowl, whisk together the eggs and sugar.
• Whisk in the mashed bananas.

• Then whisk in the browned butter and vanilla.
• Add the flour, baking soda and salt.
• Stir until well combined.

• Fold in 3/4 cup of the chocolate chips.
• Pour batter into prepared loaf pan. Garnish with the remaining 1/4 cup chocolate chips.
• Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the top of the bread is browned before the center is baked all the way through, tent the loaf with foil and let it continue to bake until the center is baked all the way through. I almost always tent my banana bread with foil a little over halfway through the baking time.
• Let cool in the pan for at least 15 minutes before inverting or transferring to a cooling rack or cutting board to cool completely.
• Once cooled, slice and serve.

Storage

Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

To freeze, let cool completely and then wrap the whole loaf or individual slices in plastic wrap and then place in a freeze bag or airtight container to keep in the freezer for up to three months. Thaw, loosely covered, at room temperature.

If you make my Brown Butter Chocolate Chip Banana Bread, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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