This Brown Butter Chocolate Chip Banana Bread version takes it up a notch with nutty brown butter and gooey chocolate chips. It’s soft, rich, and just the right amount of indulgent. Whether you’re savoring a quiet slice with coffee or sneaking a piece warm from the oven, this banana bread feels like home.
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For all my classic banana bread lovers, I ask that you try this slight twist on that recipe with this delicious and very moist brown butter banana bread. It is a two bowl recipe and easy to make!
If you are looking for other types of banana bread recipes, then I recommend giving my Banana Bread Cookies a go!
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Why You Will Love This Recipe
Use Those Ripe Bananas! What better way to put overripe bananas to use than in a dessert? It helps avoid throwing them away (waste), and you get to enjoy those tasty moist crumbs.
Two Bowls! The best banana bread recipe makes it easy - and this is that! This recipe will utilize only 2 bowls because less cleaning means faster eating.
A Crowd Pleaser! This recipe is taste tested and approved by family and friends, so I am excited for you to share with yours.
If you want to try your hand at other delicious breads, I recommend my Banana Apple Bread or Maple Pecan Banana Bread.
Ingredients
Please read through the simple ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Bananas. Only use overripe brown bananas. The sweetness of the bananas at this ripe stage help amplify the flavor of the bread. The recipe will call for mashed bananas - you can use a fork to mash well until it looks similar to applesauce.
Butter. I begin with unsalted butter, but you can opt to use salted butter. We will use browned butter for this recipe to help bring a nutty flavor to the banana bread. The steps to achieve are below, but if you decide to not brown the butter, simply use only ½ cup of butter for recipe.
Chocolate Chips. You can use whatever preferred flavor of chocolate - semi-sweet, dark chocolate or milk chocolate chips. I reserve about ¼ cup to add to the top of the banana batter, but that is totally optional.
Sugar. We use a combination of granulated sugar, and either light brown sugar or dark brown sugar. You can use either of the brown sugars, both work fine.
Eggs. I use large eggs at room temperature. You can soak in warm water for about 10 minutes to help them come to room temperature quicker.
Pre-Bake Tips
Kitchen scale is recommended. While I do share the volume measurements, I always recommend a kitchen scale. This will help ensure the best results.
Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale.
Room Temperature Ingredients. I recommend the eggs be at room temperature to help the ingredients mix easily.
Brown Butter In Advance. This will help you save some time for those of us with busy schedules. Brown butter in advance and refrigerate. When ready to use, allow to soften at room temperature for about 30 minutes before beginning the recipe.
How To Make Chocolate Chip Banana Bread Recipe
This recipe uses baking tools and ingredients that can be found in most homes. Please see the recipe card for a full list of equipment and ingredients.
Step 1: Brown the butter in a light-colored medium saucepan or pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.
Step 2: About halfway through the butter will begin to foam up a bit, but you only need to take your rubber spatula and stir it to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.
Step 3: You will notice along the edges browning, and if you stir the butter there will be small brown bits at the bottom of the pan (milk solids). Begin stirring at this point until the color is a light to medium color and you smell the nutty aroma of the butter.
Step 4: Remove from heat and pour into a heat safe medium bowl. Allow to cool.
Step 5: Preheat oven to 350 F. Combine all-purpose flour, baking soda, and fine sea salt in a separate bowl and whisk until well combined.
Step 6: Add sugars and vanilla extract to browned butter, and whisk until well combined.
Step 7: Add eggs one at a time and mix well before adding next one.
Step 8: Add mashed bananas to mixture and mix until well combined.
Hot Tip! If your batter begins to curdle, it is due to the ingredients not being able to emulsify. This happens when cold ingredients are used or the ingredients are not properly mixed. If your batter begins to curdle, add 3 - 4 tablespoons of your dry ingredients to the batter to help stabilize.
Step 9: Add dry ingredients and fold into wet ingredients with rubber spatula.
Step 10: Fold in chocolate chips with rubber spatula until just combined.
Hot Tip! Folding uses a scooping method to help combine ingredients without releasing too many air bubbles. Use a rubber spatula to cut through to the bottom and then lift from the bottom to fold over. Continue until the dry ingredients are mostly combined.
Step 11: Line 9x5 loaf pan with parchment paper or baking spray. Pour batter into loaf pan. Top with chocolate chips if desired.
Step 12: Bake for 55 - 60 minutes, or until a toothpick comes out with only a few moist crumbs.
Step 13: Remove from heat and allow to cool completely before slicing.
FAQ’s
No, you don't have to but I do highly recommend it. The brown butter helps elevate the flavor of the banana bread but you can opt to use regular butter. Use ½ cup (113g) if you decide to not brown butter.
This can happen when the fat (butter) and liquid (eggs) do not emulsify which is usually due to cold ingredients or the ingredients not being mixed properly. If your batter begins to curdle, add 3 - 4 tablespoons of your dry ingredients to the batter to help stabilize.
You want to use 2 large ripe bananas, or 3 medium ripe bananas. Overall the gram weight should be around 200g.
Storage
You can store at room temperature in an airtight container or ziplock bag for up to 3 days.
To freeze, place in a freezer safe airtight container or ziplock bag and freeze for up to 3 months. When ready to enjoy, allow to come to room temperature before enjoying.
More Recipes You Can Try
If you have tried this moist Chocolate Chip Banana Bread recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated! Happy baking!
Brown Butter Chocolate Chip Banana Bread
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Equipment
- kitchen scale optional but recommended
- whisk
- rubber spatula
- mixing bowls
- saucepan or pot
- parchment paper or baking spray
Ingredients
- 10 tbsp unsalted butter (113g after browning)
- ½ cup brown sugar packed
- ⅓ cup sugar
- 1 tbsp vanilla extract
- 2 large eggs room temperature
- 2 large ripe bananas or 3 medium ripe bananas
- 1 ¾ cup all purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- ¾ cup chocolate chips
Instructions
- Brown the butter in a light-colored medium saucepan or pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.
- About halfway through the butter will begin to foam up a bit, but you only need to take your rubber spatula and stir it to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.
- You will notice along the edges browning, and if you stir the butter there will be small brown bits at the bottom of the pan (milk solids). Begin stirring at this point until the color is a light to medium color and you smell the nutty aroma of the butter.
- Remove from heat and pour into a heat safe medium bowl. Allow to cool.
- Preheat oven to 350 F. Combine all-purpose flour, baking soda, and fine sea salt in a separate bowl and whisk until well combined.
- Add sugars and vanilla extract to browned butter, and whisk until well combined.
- Add eggs one at a time and mix well before adding next one.
- Add mashed bananas to mixture and mix until well combined.
- Add dry ingredients and fold into wet ingredients with rubber spatula.
- Fold in chocolate chips with rubber spatula until just combined.
- Line 9x5 loaf pan with parchment paper or baking spray. Pour batter into loaf pan. Top with chocolate chips if desired.
- Bake for 55 - 60 minutes, or until a toothpick comes out with only a few moist crumbs.
- Remove from heat and allow to cool completely before slicing.
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