Brown Butter Chocolate Chip Banana Bread
This Brown Butter Chocolate Chip Banana Bread is the best way to use up overripe bananas. Browning the butter adds a toasty, nutty flavor that takes classic banana bread to a whole new level.
Brown sugar keeps it moist, a little cinnamon adds warmth, and a generous amount of chocolate chips goes in the batter and on top. Every slice is soft, gooey, and bakery-worthy.
Why You’ll Love This Brown Butter Banana Bread
- Nutty brown butter: a simple step with huge flavor.
- Extra moist: brown sugar and ripe bananas.
- Loaded with chocolate: in the batter and on top.
- One bowl easy: plus one for dry ingredients.
Brown Butter Banana Bread Ingredients
Butter
Browned until golden and nutty.
Ripe Bananas
The spottier, the better.
Brown Sugar
Adds moisture and caramel flavor.
Eggs and Vanilla
Structure and flavor.
Flour, Baking Soda, Salt and Cinnamon
The dry ingredients.
Chocolate Chips
Plus more for topping.
Good to Know: This banana bread is vegetarian. Use a 1:1 gluten-free flour blend for gluten-free.
How to Make Brown Butter Banana Bread
Step 1: Brown the Butter
Melt the butter over medium heat, stirring until golden and nutty, about 5 to 7 minutes. Cool slightly.
Step 2: Prep
Preheat the oven to 350°F and line a 9×5-inch loaf pan.
Step 3: Mix the Wet
Mash the bananas and mix in the brown sugar, brown butter, eggs, and vanilla.
Step 4: Mix the Dry
Whisk the flour, baking soda, salt, and cinnamon.
Step 5: Combine
Mix wet and dry until just combined and fold in the chocolate chips.
Step 6: Bake
Pour into the pan, top with chips, and bake 55 to 65 minutes. Cool completely.
Carly’s Expert Tips
- Use very ripe bananas. More flavor and sweetness.
- Cool the brown butter. Hot butter can scramble the eggs.
- Don’t overmix. Keeps the bread tender.
- Tent with foil. If the top browns too fast.
Make It Your Own
- Nuts: Add chopped walnuts or pecans.
- Muffins: Bake in a muffin tin for 18 to 22 minutes.
- Dark chocolate: Use dark chocolate chunks.
- Cinnamon swirl: Swirl cinnamon sugar into the batter.
Make-Ahead and Meal Prep: Banana bread tastes even better the next day. Bake it ahead, wrap tightly, and slice when ready.
What to Serve With Brown Butter Banana Bread
Serve with coffee, a smear of butter, peanut butter, or a scoop of vanilla ice cream.
Storing and Reheating
Room temperature: Wrap and store for up to 3 days.
Fridge: Up to 1 week.
Freezer: Freeze slices for up to 3 months.
What People Ask About Brown Butter Banana Bread
Why brown the butter?
It adds a nutty, caramel flavor.
How ripe should the bananas be?
Very spotty or even black.
Why is my banana bread gummy?
It likely needs more baking time.
Can I make it without chocolate chips?
Yes. Add nuts or keep it plain.
Brown Butter Chocolate Chip Banana Bread
Ingredients
Method
- Melt the butter over medium heat and stir until it turns golden and nutty, about 5–7 minutes. Allow it to cool slightly.
- Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
- Mash the ripe bananas in a bowl. Mix in the brown sugar, browned butter, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
- Combine the wet and dry ingredients, mixing until just incorporated. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and top with extra chocolate chips.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow the banana bread to cool completely before slicing and serving.
