If you’re on the hunt for the BEST EVER BANANA BREAD, you’ve landed in the right spot. Let me introduce you to my famous Brown Butter Chocolate Chip Banana Bread. This recipe has gone viral multiple times on social media and trust me, it lives up to the hype. The nutty richness of brown butter, melty chocolate chips, and the perfectly fluffy texture make this banana bread completely unbeatable.
I make this recipe all the time and it is constantly being requested. It is the reason I have been dubbed the Banana Bread Queen and honestly, brown butter makes everything better. Over the years, I have created so many variations of this recipe and they are all linked on my website for you to try. I truly hope you love this banana bread as much as I and everyone else do.
P.S. Prepare to be asked for the recipe on repeat.
Ingredients
- Unsalted butter: It is best to use unsalted butter so you can control the salt. In this banana bread, it adds richness and helps create that soft, tender crumb.
- Light brown sugar: Adds moisture, a caramel like flavor, and gives the loaf a soft, rich texture with a deeper sweetness.
- Overripe bananas: The more ripe, the better. They add natural sweetness, moisture, and that classic banana bread flavor.
- Eggs: Bind all the ingredients together, add structure, and help the loaf rise and stay soft.
- Vanilla extract: Adds warmth, sweetness, and enhances the banana and brown butter flavors.
- All purpose flour: Provides structure and gives the bread a sturdy but tender crumb.
- Baking powder: Helps the bread rise so it is fluffy instead of dense.
- Salt: Balances the sweetness and makes all of the flavors pop.
- Chocolate chips: Add pockets of melty chocolate throughout the loaf for extra decadence.
Why You’ll Love This Recipe
- One of my most viral recipes viewed by millions
- Easy to make with simple, everyday ingredients
- Fool proof and reliable every single time
All of the Delicious Layers of This Brown Butter Chocolate Chip Banana Bread
- Brown Butter: Adds a deep, nutty flavor that instantly levels up classic banana bread and makes it taste bakery style.
- Banana Base: Overripe bananas make the loaf ultra moist, sweet, and fragrant without needing tons of extra sugar.
- Chocolate Chips: Melt into gooey pockets that run through every slice, giving you a hit of chocolate in each bite.
Equipment Needed for my Viral Brown Butter Chocolate Chip Banana Bread
One of my favorite parts about banana bread is how low maintenance it is. You do not need a fancy mixer or special pans, just the basics you probably already have:
- Mixing bowls at least two, one for whisking the wet ingredients and one for the dry.
- Whisk and spatula a whisk to blend everything smoothly and a spatula to scrape every last bit of that dreamy brown butter batter into your pan.
- Small saucepan or skillet for browning the butter, aka liquid gold.
- Measuring cups and spoons accurate measurements make a big difference in baking.
- Loaf pan (9×5 inch) the classic banana bread size, though you can also use two smaller pans if you want shorter loaves.
- Parchment paper makes removing the loaf from the pan so much easier.
Substitutions and Modifications
- No brown butter: Use regular melted butter if you are in a hurry. You will lose a bit of the nutty depth but it is still delicious.
- Chocolate chips: Swap for chopped chocolate, walnuts, pecans, or leave them out if you want a classic banana bread.
- Flour: A 1 to 1 gluten free flour blend can work if you need this to be gluten free. Texture may vary slightly.
- Sweeter loaf: Add a sprinkle of coarse sugar on top before baking for a crunchy, sweet crust.
- No loaf pan: Turn this into muffins by baking in a muffin tin and reducing the bake time (check your muffin version for times).
The Best Brown Butter Chocolate Chip Banana Bread Recipe! (VIDEO Included)
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Ingredients
- ½ cup unsalted butter
- 1 cup brown sugar
- 3 overripe bananas mashed
- 1 egg
- 2-4 tbsp milk add if the batter is too thick
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and adjust the rack to the center position. Preheating ensures that the oven is at the right temperature for baking, which helps the bread rise properly and cook evenly.
- Brown the Butter: In a medium saucepan, melt the unsalted butter over medium-low heat. As the butter melts, it will begin to foam. Swirl the pan occasionally to ensure even heating. The butter will then start to turn a golden brown color and develop a nutty aroma. This process usually takes about 5-8 minutes. Be careful not to burn the butter; once it reaches a rich brown color, remove it from the heat and transfer it to a heatproof bowl to cool.
- Prepare the Pan: Grease a 9×5-inch loaf pan or line it with parchment paper. This step ensures that the banana bread doesn't stick to the pan and makes it easier to remove after baking.
- Mash the Bananas: In a large bowl, mash the overripe bananas with a fork until smooth. The riper the bananas, the sweeter and more flavorful your bread will be. Overripe bananas are also easier to mash and incorporate into the batter.
- Combine Wet Ingredients: To the mashed bananas, add the cooled brown butter, brown sugar, egg, and vanilla extract. Whisk everything together until well combined. The brown butter adds a rich, nutty flavor to the bread, while the brown sugar adds sweetness and moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing the dry ingredients separately helps to ensure that they are evenly distributed throughout the batter, resulting in a uniform texture.
- Fold Wet and Dry Ingredients: Pour the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as this can lead to a dense and tough banana bread.TIP – if your batter is too thick add in 2-4 tbsp of milk to thin it out.
- Add Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the batter. The chocolate chips add pockets of melted chocolate and extra sweetness to the bread.
- Transfer Batter to Pan: Pour the batter into the prepared 9×5 pan. Spread it out evenly with a spatula. Top with additional chocolate chips.
- Bake the Brown Butter Chocolate Chip Banana Bread: Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too much on top, you can tent it with aluminum foil halfway through baking.
- Cool and Serve: Remove the brown butter chocolate chip banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This allows the bread to set and makes it easier to slice without crumbling.
- Enjoy Your Brown Butter Chocolate Chip Banana Bread: Once the brown butter chocolate chip banana bread has cooled, slice it into thick slices and serve. This rich & decadent banana bread makes it a delicious treat for any time of day. Serve it plain or with a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat
Nutrition
Storage Instructions
There are three different ways I recommend storing this brown butter chocolate chip banana bread:
- Store on the countertop at room temperature in an airtight container. This lasts up to 4 days. After one day, I recommend microwaving a slice for 15 to 30 seconds.
- Store in the refrigerator in an airtight container. This lasts up to 7 days. Since it is chilled, I recommend microwaving the banana bread for 30 to 45 seconds before eating.
- Store the brown butter chocolate chip banana bread in the freezer in an airtight container. This lasts up to 3 months. Since it is frozen, I recommend microwaving for 1 to 2 minutes.
Tips and Tricks
- Cover the loaf with aluminum foil halfway through baking to prevent the top from getting too dark.
- Make sure the bananas are completely mashed so the batter is smooth and there are no big chunks.
Do You Love Banana Bread? Check Out More of my Favorites
This brown butter chocolate chip banana bread recipe has quickly become a fan favorite on my blog and it is no wonder why. It is easy to make, uses simple ingredients, and the flavor is next level. If you make it, I would love to hear what you think. Leave a review or tag me @munchiesbymallory on Instagram and TikTok so I can see your bake.
Frequently Asked Questions
1. Can I use regular butter instead of browning it?
Yes, you can use melted butter if you are short on time. The flavor will be slightly less nutty but the bread will still be delicious.
2. How do I know when my bananas are ripe enough?
Use overripe bananas with plenty of brown spots. If they are not ripe, bake them at 300 degrees Fahrenheit for 15 to 20 minutes to bring out the sweetness.
3. Can I make this banana bread into muffins?
Yes, use a muffin tin and reduce the baking time. Check your muffins starting a few minutes earlier than the loaf instructions to avoid overbaking.
4. My batter is too thick. What should I do?
You can add 2 to 4 tablespoons of milk to thin the batter. Add gradually until you reach a smooth consistency.
5. The center of my bread is raw. How can I fix it?
Cover the loaf with aluminum foil to prevent the top from burning and continue baking. Check with a toothpick every 5 minutes until it comes out clean. Depending on your bananas and oven, it may take up to 80 minutes.
6. How can I prevent the edges from burning?
Tent the bread with aluminum foil halfway through baking if it starts to brown too much on top. This will allow the inside to finish cooking without overbrowning the crust.
7. Can I use a gluten-free flour?
Yes, a 1-to-1 gluten-free flour blend works. The texture may vary slightly, but it will still be tasty.
8. What kind of chocolate works best?
Semi-sweet chocolate chips are recommended. You can also use chopped chocolate, walnuts, or pecans for a variation.
9. How should I store this banana bread?
Store at room temperature in an airtight container for up to 4 days, in the refrigerator for up to 7 days, or freeze for up to 3 months. Warm slices in the microwave for a fresh-baked feel.
10. Can I add extra sweetness on top?
Yes, sprinkle coarse sugar on top before baking for a slightly crunchy, sweet crust.
11. How do I ensure my loaf stays moist and fluffy?
Mash the bananas completely for a smooth batter, fold ingredients gently, and avoid overmixing. Using brown butter and brown sugar also helps maintain moisture.
12. Can I make this banana bread ahead of time?
Yes, the batter can be prepared in advance and stored in the refrigerator for a few hours before baking. The finished bread can also be frozen for meal prep or gifting.
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