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Sliced chocolate chip banana bread showing a rich brown butter crumb and melted dark chocolate.

Brown Butter Chocolate Chip Banana Bread

Rebecca Blumer
Elevate your classic loaf with this brown butter chocolate chip banana bread. Featuring a plush, tender crumb and deep nutty notes, it is the ultimate way to use overripe bananas.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting time 10 minutes
Total Time 1 hour 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 315 kcal

Equipment

  • 9×5-inch Loaf Pan
  • Medium bowl
  • Small saucepan
  • Stand Mixer or Hand Mixer
  • Digital thermometer

Ingredients
 

  • 1 1/2 cups all-purpose flour (180 g)
  • 2 tbsp cornstarch (16 g)
  • 2 tsp baking powder (8 g)
  • 1 tsp baking soda (4 g)
  • 3 medium bananas (~1.5 cups)
  • 2 large eggs
  • 2 tsp vanilla (10 g)
  • 1 tsp salt (3 g)
  • 1 stick salted butter (113 g)
  • 1/2 cup brown sugar (100 g)
  • 1/2 cup sugar (100 g)
  • 1 cup mini chocolate chips (170 g)
  • additional regular size chocolate chips for topping

Instructions
 

Prep the Pan and Build the Base

  • Heat your oven to 325°F and grease a 9x5 inch loaf pan well with cooking oil or butter so the loaf releases cleanly after baking.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, and baking soda until everything is evenly combined and no streaks remain.
  • In a separate bowl, mash the bananas with a fork until mostly smooth, but leave a few small pieces for better texture. Stir in the eggs, vanilla, and salt until the mixture looks glossy and well blended.

Brown the Butter and Mix the Batter

  • Melt the stick of butter in a small saucepan over medium heat and keep cooking, swirling now and then, until the milk solids turn golden brown and the butter smells deeply nutty. Take it off the heat right away and let it cool slightly.
  • In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the warm browned butter along with the brown sugar and granulated sugar for about 2 minutes. Scrape the bowl, then mix again for 30 seconds, until the mixture looks lighter and fluffy.
  • Add the banana mixture and beat until fully incorporated, scraping the sides as needed so no buttery streaks are left behind.
  • Add the dry ingredients and mix on low only until the flour disappears. Fold in the mini chocolate chips by hand so the batter stays thick and tender instead of overworked.

Bake the Loaf

  • Spread the batter into the prepared pan and scatter regular chocolate chips over the top. Bake for 75 to 90 minutes, checking after 60 minutes, and loosely tent the top with foil if it is browning too fast.

Cool Before Slicing

  • Let the loaf rest in the pan for at least 10 minutes so the structure can settle, then move it to a wire rack to cool completely. This wait prevents the crumb from tearing.

Notes

Perfect Doneness: For the most reliable results, use a digital thermometer. The banana bread is perfectly set when the internal temperature reaches 200°F to 205°F in the center.
Flour Measuring: Use the spoon-and-level method when measuring flour to avoid packing it too tightly, which can lead to a dense and heavy loaf.
Storage Strategy: Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Lining the container with a paper towel helps manage surface moisture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 315kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 52mgSodium: 235mgPotassium: 195mgFiber: 2gSugar: 26gVitamin A: 380IUVitamin C: 2.5mgCalcium: 45mgIron: 1.8mg
Keyword brown butter banana bread, chocolate chip banana bread, easy banana bread
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