Ultra-rich, fudgy, extra moist, this Brown Butter Double Chocolate Banana Bread is a chocolate lover’s dream. The nutty aroma of brown butter, the sweetness of ripe bananas, and the richness of two kinds of chocolate come together to create the softest, most indulgent loaf. Perfect for breakfast, dessert, or whenever you’re craving something decade
Why This Banana Bread Is Special
Super Moist & Fudgy: thanks to brown butter, heavy cream, and bananas.
Intense Chocolate Flavor: cocoa powder + chocolate chips = double chocolate heaven.
Bakery-Level Texture: soft inside, glossy on top, perfectly rich.
Simple Ingredients: everything mixes easily, no mixer needed.
Serving Suggestion
Serve warm with ice cream, eat it cold and fudgy, or heat a slice in the microwave for 10 seconds to melt the chocolate chips all over again.
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
2 ripe bananas
60 g brown sugar (¼ cup, packed)
100 g white sugar (scant ½ cup)
105 g unsalted butter, browned
80 g heavy cream
2 medium eggs (large in US size)
1 tsp vanilla extract
200 g all-purpose flour
45 g cocoa powder
1 tsp packet baking powder
1 tsp baking soda
½ tsp salt
150 g chocolate chips + 40 g extra for topping
Instructions
Brown the Butter
Melt the butter in a saucepan over medium heat until it becomes golden brown, nutty, and fragrant. Remove from heat and let it cool slightly, it should still be liquid but no longer hot.
Prepare the Wet Ingredients
Mash the bananas in a mixing bowl. Add the brown sugar, white sugar, slightly cooled brown butter, heavy cream, eggs, and vanilla extract. Mix until smooth and well combined.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Combine Everything
Add the dry ingredients to the wet mixture and gently fold until just combined. Stir in the 150 g chocolate chips.
Bake
Pour the batter into a lined loaf pan and sprinkle the remaining 40 g chocolate chips on top.
Bake at 180°C for about 50 minutes. After the first 30 minutes, loosely cover with foil or move the loaf to a lower rack to prevent over-browning.
Steam-Soften the Top
As soon as the banana bread comes out of the oven, place a slightly damp sheet of kitchen paper on top. Let it sit until the surface becomes soft, shiny, and bakery-style.