Brown Butter Chocolate Chip Banana Bread 🍌
Trust me you will go for a second piece after you try the first one. This bread is so delicious, soft, full of flavor and chocolate chips just give a perfect texture and balance.
🔘Ingredients:
4 riped bananas
2 cups (240g) all purpose flour
2 eggs (room temp)
1/2 cup (8tbsp/113g) unsalted butter
1/2 cup (123g) sour cream (room temp)
1 tsp baking powder
1/4 tsp baking soda
1/4 cup (48g) granulated sugar
1 tsp salt
1.5 cup dark and milk chocolate chips
1/2 cup(110g) brown sugar
🔘Prep and Baking Process:
Preheat oven to 360F/180C.
Line your baking pan with parchment paper and set aside.
In the separate bowl mash your ripped bananas and set aside.
In saucepan heat the butter until browned and transfer to a large bowl.
Add brown sugar and whisk for 3 min.
Add granulated sugar and whisk.
Add eggs and mix until well combined.
Add sour cream, vanilla extract and mix well.
Add bananas, fold well everything
Lastly add flour, baking powder, baking soda, salt and chocolate chips.
Fold batter until everything well combined.
Transfer batter into a baking pan, sprinkle with more chocolate chips on top.
Bake for 50-60 minutes or until the toothpick comes out clean in the center.
Serve and Enjoy ♥️
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Baking banana bread with brown butter adds a rich, nutty flavor that truly elevates this classic treat. From my experience, browning the butter just right is key — you want a deep golden color and a pleasant aroma without burning it. This step introduces a warm, toasted note that beautifully complements the sweetness of ripe bananas. I also love combining both dark and milk chocolate chips because it balances bitterness and creaminess, enhancing the bread’s overall texture and flavor. Be sure to use very ripe bananas, as their natural sweetness and moisture keep the bread moist and tender. The inclusion of sour cream adds a subtle tang and extra softness, making each slice melt in your mouth. When mixing the batter, gently folding the wet and dry ingredients ensures the bread stays fluffy and light. Overmixing can make the texture dense, so I use a delicate hand especially after adding the flour and chocolate chips. Baking at 180°C (360°F) for about 50-60 minutes typically results in a perfect golden crust; testing with a toothpick ensures it’s baked through without becoming dry. For an added touch, sprinkling extra chocolate chips on top before baking creates a visually inviting loaf with pockets of melted chocolate. This banana bread is great for breakfast or an afternoon snack paired with coffee or tea. I usually find that it gets even better after a day as the flavors meld together beautifully. If you want to experiment, try adding chopped nuts like walnuts or pecans for extra crunch or a pinch of cinnamon for warmth. Overall, this brown butter chocolate chip banana bread is easy to make and guaranteed to satisfy chocolate and banana lovers alike.
