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Extra Moist Brown Butter Banana Bread with Chocolate Chips

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This extra moist brown butter banana bread with chocolate chips is a cozy, nutty twist on classic banana bread, delivering a moist texture and rich flavor perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 3 medium ripe bananas, mashed
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour (or half whole wheat flour for nuttier taste)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) semisweet or bittersweet chocolate chips
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/2 teaspoon cinnamon

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it foams and then begins to brown and smell nutty, about 5–7 minutes. Watch closely so it doesn’t burn. Once browned, immediately transfer to a heatproof bowl and let cool for 5 minutes.
  2. Preheat oven and prepare pan: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper for easy removal.
  3. Mash bananas: In a large mixing bowl, mash about 3 medium ripe bananas until mostly smooth but with some texture.
  4. Mix sugars and eggs: Add 3/4 cup (150g) granulated sugar, 1/4 cup (50g) brown sugar, and 2 large eggs (room temperature) to the bananas. Stir until combined. Then mix in 1 teaspoon vanilla extract and the cooled brown butter, stirring gently.
  5. Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt (plus 1/2 teaspoon cinnamon if using).
  6. Fold dry into wet: Gradually fold the dry ingredients into the banana mixture. Be careful not to overmix; stop as soon as the flour disappears.
  7. Add chocolate chips and nuts: Fold in 3/4 cup (135g) chocolate chips and 1/2 cup chopped nuts if desired. Save a few chocolate chips to sprinkle on top.
  8. Pour and bake: Pour the batter into your prepared loaf pan, smoothing the top gently. Sprinkle reserved chocolate chips on top. Bake for 55–65 minutes until a toothpick inserted comes out mostly clean with a few moist crumbs.
  9. Cool properly: Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.

Notes

Use ripe bananas with plenty of brown spots for maximum sweetness and moisture. To prevent chocolate chips from sinking, toss them lightly in flour before folding into batter. If bananas aren’t very ripe, add a tablespoon of honey or extra brown sugar. Tent with foil if top browns too fast. Brown butter can be made a day ahead and refrigerated.

Nutrition

Keywords: banana bread, brown butter, chocolate chips, moist banana bread, easy banana bread, quick banana bread, homemade banana bread

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