Moist, rich, and packed with flavor, this Brown Butter Chocolate Chip Banana Bread takes the classic to the next level. Browning the butter adds a deep, nutty aroma that pairs beautifully with sweet bananas and melty chocolate. Perfect for breakfast, dessert, or as a cozy afternoon treat.

Why This Banana Bread Is Special

Brown Butter Magic: gives the loaf a toasted, nutty flavor you won’t get from regular butter.

Perfectly Moist: mashed ripe bananas keep the crumb tender and soft.

Chocolate Lover’s Dream: chocolate chips folded inside and sprinkled on top.

Simple & Foolproof: no mixer needed, just one bowl and a whisk.

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Serving Suggestion

Enjoy warm slices with a little butter, or toast leftovers for a caramelized edge. It also pairs perfectly with coffee or a cold glass of milk.

Pro Tips for the Best Banana Bread

Brown the Butter Carefully: it can go from golden brown to burnt black in seconds, so never leave it unattended.

Extra Ripe Bananas Are Key: the spottier the peel, the sweeter the flavor.

No Ripe Bananas?: place them in the oven at 150 °C (300 °F) for 10–15 minutes until blackened and soft. They’ll taste just like naturally ripened ones.

Don’t Overmix: stir the batter only until combined for a tender crumb.

Stay Moist: cover the bread with a towel while cooling to lock in steam and softness.

Ingredients

3 ripe bananas (about 310 g / ~1 ½ cups mashed)

60 g brown sugar (¼ cup, packed)

90 g white sugar (scant ½ cup)

120 g unsalted butter, browned (½ cup / 1 stick)

2 medium eggs (large in US size)

1 tsp vanilla extract

240 g all-purpose flour (2 cups)

½ packet baking powder (about 8 g / 2 tsp)

½ tsp salt

155 g chocolate chips (1 cup) + extra for topping

Instructions

Brown the Butter

In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until it foams and turns golden brown with a nutty aroma. Remove from heat and let it cool slightly (about 10 minutes).

Prepare the Batter

Preheat oven to 175 °C (350 °F), grease or line a loaf pan (18–21 cm / 8×4-inch). Mash bananas in a large bowl. Add both sugars and the cooled brown butter. Mix until creamy. Beat in eggs and vanilla extract. In a separate bowl, whisk flour, baking powder, and salt. Add to the banana mixture and stir gently until just combined. Fold in chocolate chips.

Bake

Pour batter into the prepared loaf pan. Sprinkle with extra chocolate chips on top. Bake for 55–65 minutes (do the toothpick test – a few moist crumbs are perfect).

Cool & Serve

Cover with a clean kitchen towel as it cools to keep it extra moist. Let it fully cool before slicing.