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
Scale
- 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.