Description
This Brown Butter Chocolate Chip Banana Bread recipe offers a rich twist on a classic favorite. With nutty browned butter enhancing the sweetness of ripe bananas and melty dark chocolate chips studding every slice, it delivers comforting warmth and depth of flavor. Perfect for breakfast or an indulgent snack, this moist and tender loaf is simple to make and utterly irresistible.
Ingredients
Scale
Brown Butter Mixture
- 10 tbsp unsalted butter, browned and cooled
- 3/4 cup granulated sugar
- 1 1/2 cups mashed ripe bananas (about 3)
- 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: In a medium skillet over medium heat, cook the unsalted butter, stirring frequently, until it foams and develops a nutty aroma, about 5-7 minutes. Transfer the browned butter to a heatproof bowl and let it cool at room temperature for 30 minutes to prevent cooking the eggs when mixed.
- 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 ensure the bread releases easily after baking.
- Mix Wet Ingredients: In a large mixing bowl, cream together the cooled brown butter and granulated sugar for about 2 minutes until fully combined. Then add the mashed bananas, eggs, and vanilla extract, beating well to integrate all ingredients smoothly.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and sea salt. Gradually add this dry mixture to the wet mixture, folding by hand gently until just combined to avoid overmixing which could toughen the bread. Stir in the dark chocolate chips evenly.
- Prepare Batter and Bake: Pour the batter into the greased loaf pan and sprinkle additional chocolate chips on top for extra chocolatey goodness if desired. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the banana bread to rest in the pan for 10 minutes to set before transferring to a wire rack to cool completely. This ensures a moist and tender crumb. Slice and serve once fully cooled.
Notes
- Make sure the browned butter is cool before mixing with eggs to prevent scrambling.
- Use ripe bananas with brown spots for the sweetest flavor and best texture.
- Check the bread at 55 minutes to avoid overbaking; every oven varies.
- You can substitute dark chocolate chips with semi-sweet or milk chocolate chips if preferred.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
