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–+ servings
A loaf of moist Banana Bread with Brown Butter, sliced and loaded with melted chocolate chips.

Brown Butter Chocolate Chip Banana Bread

This recipe makes a rich banana bread featuring the nutty flavor of browned butter and pockets of melted chocolate chips.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time in Pan 10 minutes
Total Time 1 hour 30 minutes
Servings: 1 loaf
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 3 mashed overripe bananas
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups flour Use 2-4 tbsp milk if batter is too thick
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips Plus extra for topping
  • 1/2 cup walnuts or pecans Optional

Equipment

  • Medium saucepan
  • 9x5 inch loaf pan
  • Large bowl
  • Whisk
  • Rubber spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and adjust the rack to the center position.
  2. Melt the unsalted butter in a medium saucepan over medium-low heat. Swirl the pan occasionally. When the butter turns golden brown and smells nutty, remove it from the heat and transfer it to a heatproof bowl to cool. This takes about 5-8 minutes.
  3. Grease a 9×5-inch loaf pan or line it with parchment paper.
  4. Mash the overripe bananas with a fork in a large bowl until smooth.
  5. Add the cooled brown butter, brown sugar, egg, and vanilla extract to the mashed bananas. Whisk everything until combined.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to gently fold the ingredients together until just combined. Do not overmix.
  8. Gently fold in the chocolate chips and any optional nuts until evenly distributed.
  9. Pour the batter into the prepared pan and spread it evenly. Top with extra chocolate chips if desired.
  10. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil halfway through baking.
  11. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
  12. Slice the cooled banana bread and serve it.

Notes

If the batter seems too thick after mixing the wet and dry ingredients, add 2 to 4 tablespoons of milk to thin it slightly.

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