A Rich, Nutty Twist on Classic Banana Bread
Few things are as comforting as a freshly baked loaf of banana bread. But when you add brown butter and dark chocolate chips, it transforms into something truly irresistible. This Brown Butter Chocolate Chip Banana Bread (BBCCBB) has deep caramel notes, a hint of cinnamon warmth, and a perfectly moist crumb.
The secret? Browning the butter for a rich, nutty aroma and reducing the banana liquid to intensify the natural sweetness and flavor. The result is a banana bread that’s deeply flavorful, ultra-moist, and filled with pockets of melted chocolate in every bite.
Why You’ll Love This Recipe
✔️ Elevated Flavor – Brown butter adds a deep, nutty richness that makes this banana bread stand out.
✔️ Super Moist Texture – Reducing the banana liquid enhances the natural sweetness and keeps the loaf tender.
✔️ Chocolate in Every Bite – A generous amount of chocolate chips ensures gooey goodness throughout.
Pro Tips for the Best Banana Bread
✔️ Use extra-ripe bananas – The darker, the better! They add natural sweetness and moisture.
✔️ Don’t skip browning the butter – It makes all the difference in flavor.
✔️ Resist overmixing – Overworking the batter can make the bread dense.
✔️ Sprinkle extra chocolate chips – A little extra on top creates a bakery-style finish.
Variations & Substitutions
🍌 Go nutty – Add ½ cup chopped walnuts or pecans for crunch.
FAQs
Can I make this ahead of time?
Yes! This banana bread stays moist for 2–3 days at room temperature. Store tightly wrapped or in an airtight container.
Can I freeze banana bread?
Absolutely. Slice the bread and wrap each piece in plastic wrap. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.
What’s the best way to serve this banana bread?
Serve warm for ultra-gooey chocolate pockets and enhanced brown butter flavor.
📌 Tried this recipe? Share a photo and tag me on Instagram! I’d love to see your creations.
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Brown Butter Chocolate Chip Banana Bread (BBCCBB)
Description
This Brown Butter Chocolate Chip Banana Bread takes classic banana bread to the next level with nutty, caramelized brown butter, rich dark chocolate chips, and a perfectly moist crumb. With deep flavor and gooey chocolate in every bite, it’s the ultimate cozy bake for any time of year!
Ingredients
- 5 large very ripe bananas (about 2 ¼ to 2 ½ cups mashed)
- ½ cup (1 stick) unsalted butter
- ¾ cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (10 oz) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup dark or semisweet chocolate chips plus extra for sprinkling
Instructions
- In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 3–5 minutes. Remove from heat and let cool slightly.
- Place peeled bananas in a fine-mesh strainer over a bowl and mash them with a wooden spoon or spatula to help extract liquid. Transfer the liquid to a small saucepan and simmer over medium heat until reduced, about 5 minutes, stirring constantly. Mash the bananas and whisk the reduced liquid back in.
- Whisk the browned butter, mashed banana, and banana liquid in a bowl. Add the brown sugar, eggs, and vanilla extract, whisking until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Fold the dry ingredients into the banana mixture until just combined. Stir in chocolate chips.
- Pour the batter into a greased and parchment-lined 9×5-inch loaf pan. Sprinkle extra chocolate chips on top for a gooey finish. Bake at 350°F (175°C) for 40-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve warm for ultra-gooey chocolate and toasty brown butter notes. Store leftovers tightly wrapped at room temp for 2-3 days or freeze slices for later.