Brown Butter Chocolate Chip Banana Bread will be your new favorite banana bread recipe! It's moist, tender, and so full of scrumptious flavor. The nuttiness from the brown butter paired with sweet bananas and rich chocolate is a heavenly combination.
Jump to:
- What Is Brown Butter?
- Why You'll Love This Banana Bread
- Key Ingredients Needed
- How To Make Brown Butter Chocolate Chip Banana Bread
- Recipe Variations
- Expert Baking Tips
- FAQs
- Storing and Freezing Instructions
- a quick note about baking in grams...
- More Banana Breads You'll Love!
- Brown Butter Chocolate Chip Banana Bread
I just know that you and your family will absolutely love this brown butter chocolate chip banana bread! It's a simple, one bowl batter that you can whip up in no time. Simply make the brown butter, mix all ingredients together, and bake until golden brown.
This banana bread is absolutely out of the world when it comes to flavor. The toasted, nuttiness of the brown butter paired with sweet bananas and dark, rich chocolate chips takes your average banana bread to a whole 'nother level. I'm telling you, it's GOOD.
For more brown butter recipes, try these thick brown butter chocolate chip cookies or my favorite brown butter snickerdoodles!
What Is Brown Butter?
Brown butter is a sauce commonly used in France. It's made by heating up the butter in a sauce pan until the milk solids begin to caramelize. The gold brown milk solids impart a toasty, nuttiness into the rest of the butter, and adds so much flavor!
Why You'll Love This Banana Bread
- It's moist, tender, and flavorful
- The brown butter takes this recipe to the next level
- This is a simple, one bowl batter that is super easy to make
- Brown butter + bananas + chocolate (do I need to explain more?)
- The loaf bakes up tall, golden, and still so soft
- Banana bread with brown butter and chocolate makes for a delicious brunch treat or afternoon snack
Key Ingredients Needed
*for the full list of ingredients and measurements, see recipe card below*
- Brown butter: I'll show you all the tricks to make brown butter in the recipe card, but just know that all you need is butter.
- Bananas: It's best to use really overripe bananas. Spotted or brown are best.
- Sugar: This recipe calls for white, granulated sugar. You can substitute with light brown sugar if needed.
- Sour cream: Full-fat sour cream adds richness, flavor, and moisture. you can substitute with Greek yogurt if you'd like a lower fat option.
- Eggs: You'll need two large eggs at room temperature.
- Vanilla extract: A little bit of pure vanilla extract rounds out the flavor.
- Flour: For this banana bread, I tested it with regular, all purpose flour. You can substitute the all purpose flour with 1:1 gluten free all purpose flour if you want.
- Salt: Salt is necessary to keep baked goods from being overly sweet. This recipe is designed around Kosher salt, if you're using regular salt, use about ¾ of the amount.
- Chocolate chips: Be sure to use a good quality chocolate chip, it really makes all the difference.
How To Make Brown Butter Chocolate Chip Banana Bread
Please note that these instructions are a simplified version of the baking process. For detailed instructions please see recipe card below
STEP ONE- Place butter in a small sauce pan over medium heat. Cook until it's golden brown and smells nutty, stirring occasionally to prevent burning.
STEP TWO- Once the butter is browned, set it aside to cool for 10 minutes.
STEP THREE- After 10 minutes, carefully pour the slightly cooled brown butter into a large mixing bowl. Add in the sugar and mix well.
STEP FOUR- To the brown butter/ sugar mixture, add in the eggs, vanilla extract, sour cream, and mashed bananas. Mix well until everything is completely combined.
STEP FIVE- In a medium sized mixing bowl, whisk together the dry ingredients, including the chocolate chips.
STEP SIX- Carefully add the whisked dry ingredients into the bowl of wet ingredients and use a rubber spatula to gently fold everything together until no traces of flour remain.
STEP SEVEN- Pour the brown butter chocolate chip banana bread batter into a greased 9x5 loaf pan and bake in a 350°F oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean
STEP EIGHT- Carefully remove the banana bread from the oven and allow it to cool completely before slicing.
Recipe Variations
Gluten Free- If you want to make gluten free brown butter chocolate chip banana bread, simply swap the all purpose flour with a 1:1 gluten free all purpose flour blend. I like Bob's Red Mill the best!
Dairy Free- Dairy free is a little bit tricky, but possible. Swap the brown butter with refined coconut oil (not as strong of a flavor!) and switch the sour cream with a dairy free variety. You'll also want to check that there's no dairy in your chocolate chips.
Soy Free- Most common brands of chocolate chips contain soy, so if you have a soy allergy, please use one that's safe! Enjoy Life is popular in most grocery stores and is free of 14 common allergens.
With Nuts- This scrumptious banana bread would also be tasty with a few nuts folded in! Toast and chop walnuts, pecans, or almonds for a nutty addition.
With Chocolate- Yes, I know this recipe already contains chocolate chips, but what about adding even more chocolate? Fold in some white chocolate chips or chop up some additional dark chocolate.
No Chocolate- If you're looking for a plainer (but still delicious!!) route, remove the chocolate chips and just make brown butter banana bread.
Expert Baking Tips
- Don't burn the butter: Brown butter can quickly burn if you're not watching it. I like mine to be golden brown because after that it can taste a little smoky. So just make sure to watch it carefully!
- Use room temperature ingredients: The eggs, sour cream, and bananas should all be room temperature. That way, they will combine easier and result in a taller, lighter loaf.
- Measure properly: I use a scale for a reason, it's the most accurate way to bake. I highly suggest you use a scale as well for the best results.
- Make sure bananas are RIPE: You really want to use spotted to brown bananas for the best flavor and texture.
- Don't over mix the batter: When you add the dry ingredients into the wet ingredients, use a rubber spatula to fold until everything is just combined. You do not want to over mix because it will toughen the gluten proteins and leave you with a tough, dry bread.
- Cool before slicing: This banana bread is best if you let it cool completely before slicing it. I usually let it sit in the pan for 15 minutes, then turn it out onto a wire rack to finish cooling.
FAQs
For banana bread, it's best to use spotted bananas at a minimum. Though brown, overripe bananas are best!
Yes, if you're choosing not to melt the butter, please use 10 tablespoons instead of 12.
You can ripen bananas quickly in the oven. Place unripe bananas on a baking sheet and into a 320°F oven. Bake for 10 minutes, then check. If they're looking black and feeling soft, you can take them out of the oven, if not, keep baking for 4 minute increments.
Storing and Freezing Instructions
Storing-
Keep any leftovers in an airtight container at room temperature for up to 4 days. Additionally, you can store it in the fridge for up to 1 week.
Freezing-
If you'd like a slice of brown butter banana bread any time the craving strikes, freezing is a great option! Wrap individual slices tightly in plastic wrap, then again in aluminum foil. Place all of the wrapped slices into a freezer safe bag and freeze for up to 3 months.
Thaw to room temperature and enjoy!
a quick note about baking in grams...
You may notice that my recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
While the recipe card does have an option for you to switch from Metric measurements to US measurements, I personally have not tested the switch. I recommend purchasing a $10 scale from Amazon and simplifying your life!
More Banana Breads You'll Love!
Did you make this delicious brown butter chocolate chip banana bread? If so, I would appreciate you leaving a comment and star rating down below.
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Happy Baking!
PrintBrown Butter Chocolate Chip Banana Bread
Brown Butter Chocolate Chip Banana Bread will be your new favorite banana bread recipe! It's moist, tender, and so full of scrumptious flavor. The nuttiness from the brown butter paired with sweet bananas and rich chocolate is a heavenly combination.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Quick bread
- Method: Baking
- Cuisine: American
Ingredients
- 12 tablespoons salted butter, browned (see instructions below)
- 225g granulated sugar
- 2 large eggs- room temperature
- 50g full-fat sour cream
- 2 teaspoons vanilla extract
- 325g mashed banana (about 3 large bananas)
- 300g all purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon Kosher salt
- 180g semi sweet chocolate chips
Instructions
- In a medium saucepan, add the butter and set the saucepan over medium heat.
- Allow the butter to melt completely, then bring it to a low boil. Swirl or stir it occasionally to prevent burning.
- Continue to allow the butter to simmer until it becomes foamy on top and you start to see small brown flecks in the foam. Swirl to prevent burning, and allow the butter to reach a light brown color. (not too dark or you'll burn it.)
- Remove the brown butter from the heat and allow it to cool for 10 minutes before using.
- While the brown butter is cooling, preheat your oven to 350°F and spray a 9x5 inch baking pan with non-stick cooking spray
- After 10 minutes, carefully pour the slightly cooled brown butter into a large mixing bowl and add in the sugar. Use a wooden spoon to mix well.
- To the brown butter/sugar mixture, add in the eggs, sour cream, vanilla extract, and mashed bananas. Mix well until everything is fully combined.
- Next, in a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and chocolate chips.
- Carefully add the whisked dry ingredients into the large bowl of wet ingredients and use a rubber spatula to gently fold everything together until well combined and no traces of flour remain.
- Pour the brown butter chocolate chip banana bread batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean
- Carefully remove the banana bread from the oven and allow it to cool completely before slicing.
Notes
- Don't burn the butter: Brown butter can quickly burn if you're not watching it. I like mine to be golden brown because after that it can taste a little smoky. So just make sure to watch it carefully!
- Use room temperature ingredients: The eggs, sour cream, and bananas should all be room temperature. That way, they will combine easier and result in a taller, lighter loaf.
- Measure properly: I use a scale for a reason, it's the most accurate way to bake. I highly suggest you use a scale as well for the best results.
- Make sure bananas are RIPE: You really want to use spotted to brown bananas for the best flavor and texture.
- Don't over mix the batter: When you add the dry ingredients into the wet ingredients, use a rubber spatula to fold until everything is just combined. You do not want to over mix because it will toughen the gluten proteins and leave you with a tough, dry bread.
- Cool before slicing: This banana bread is best if you let it cool completely before slicing it. I usually let it sit in the pan for 15 minutes, then turn it out onto a wire rack to finish cooling.
- Gluten free: Substitute the all purpose flour with an equal amount of 1:1 Gluten Free all purpose flour.
- Storing: Keep leftovers in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.
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