Description
This Brown Butter Chocolate Chip Banana Bread recipe combines the rich, nutty flavor of browned butter with sweet ripe bananas and dark chocolate chips to create a moist, flavorful loaf. Perfect for breakfast, snack, or dessert, this banana bread is easy to make and offers a delicious twist on a classic favorite.
Ingredients
Wet Ingredients
- 10 tbsp unsalted butter, browned and cooled
- 3/4 cup granulated sugar
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt
Add-ins
- 1 cup dark chocolate chips
- Additional chocolate chips for topping (optional)
Instructions
- Brown the Butter: Cook the unsalted butter in a medium skillet over medium heat, stirring frequently, until it foams, turns golden brown, and emits a nutty aroma, approximately 5 to 7 minutes. Transfer the browned butter to a heatproof bowl and let it cool at room temperature for 30 minutes.
- Prepare Oven and Pan: While the butter cools, adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9 x 5 inch loaf pan thoroughly to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, cream together the cooled browned butter and granulated sugar for about 2 minutes until thoroughly combined. Add in the mashed bananas, eggs, and vanilla extract, then beat the mixture until smooth and fully incorporated.
- Combine Dry Ingredients and Incorporate: In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture, folding by hand until just combined to avoid overmixing. Gently stir in the dark chocolate chips.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top, and optionally sprinkle additional chocolate chips on top for extra texture and flavor. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Once baked, allow the banana bread to rest in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Be careful not to burn the butter when browning; remove from heat as soon as it smells nutty and turns golden.
- Use ripe bananas with brown spots for the best flavor and sweetness.
- Do not overmix the batter to keep the bread tender and avoid toughness.
- You can substitute chocolate chips with nuts or dried fruit as desired.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
