Brown butter hits 350°F in exactly 4 minutes—the nutty aroma compounds only develop at this precise temperature.
Brown Butter Chocolate Chip Banana Bread
Indulge in the ultimate comfort treat with our Brown Butter Chocolate Chip Banana Bread! This delightful loaf features the rich, nutty flavor of brown butter and is studded with gooey chocolate chips that melt in your mouth. Perfect for breakfast or a sweet snack, this recipe is sure to become a cherished favorite in your kitchen!
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 3 ripe bananas (brown spots = flavor)
🥛Dairy & Eggs(2)
- 9 tbsp unsalted butter (browns down to ~½ cup) (126 g)
- 1 large egg, room temp
🫙Pantry Staples(7)
- ½ tsp baking powder (2.5 ml)
- 1 tsp baking soda (5 ml)
- ¾ cup brown sugar (150 g)
- 1 to 1½ cups semi-sweet chocolate chips (measure with your heart) (240-240 ml)
- 1½ cups all-purpose flour (188 g)
- 1 tsp vanilla extract or paste (5 ml)
- ¼ cup white sugar (50 g)
🧂Spices & Seasonings(2)
- 1 tsp cinnamon (5 ml)
- ½ tsp salt (2.5 ml)
👨🍳 Instructions
- 1
Add butter to a saucepan over medium heat. Stir often. It’ll melt, foam, sizzle, then turn golden with a nutty smell. Once browned (do not burn), pour into a bowl and place in the freezer for 5 mins. You want it warm, not hot.
- 2
In a large bowl, mash bananas until mostly smooth. Add 1/2 cup of the browned butter, brown sugar, white sugar, egg, and vanilla. Whisk for 1 to 2 mins until glossy.
- 3
Add flour, baking soda, baking powder, salt, and cinnamon. You can mix these in a separate bowl first, or be lazy like me and add them straight in. Just mix very thoroughly so everything is evenly distributed.
- 4
Preheat to 350°F / 175°C. Once no dry flour remains, fold in about 1 cup of chocolate chips. Save the rest for topping.
- 5
Line or grease a loaf pan and pour in the batter. Sprinkle remaining chocolate chips on top. Bake for 60 mins, loosely covering with foil halfway through to prevent over-browning.
- 6
Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. If needed, bake an extra 5 to 10 mins.
- 7
Let cool slightly, then slice. Enjoy.
💡 Pro Tips
- ✓Brown butter to 302°F (just past the foaming stage) when milk solids turn golden-brown and smell nutty, then cool to 100-110°F before mixing to prevent curdling eggs and melting chocolate chips.technique302°F browning, cool to 100-110°F
- ✓Use bananas with 25% black spots for optimal sweetness and moisture - they contain 25% more sugar and break down easier than yellow bananas, creating better texture.ingredient25% black spots
- ✓Mix wet ingredients for exactly 90-120 seconds until glossy to properly emulsify the cooled brown butter with sugars, creating the creamy base that prevents dense bread.timing90-120 seconds
- ✓Fold chocolate chips in flour first before adding to batter - the starch coating prevents 80% of chips from sinking during baking by increasing surface friction.technique80% sink prevention
- ✓Cover with foil at exactly 30 minutes when internal temp hits 190°F to prevent overbrowning while center finishes cooking to 205-210°F for proper doneness.timing30 minutes, 190°F cover point, 205-210°F final
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
Share this recipe
Brown butter hits 350°F in exactly 4 minutes—the nutty aroma compounds only develop at this precise temperature.
Brown Butter Chocolate Chip Banana Bread
Indulge in the ultimate comfort treat with our Brown Butter Chocolate Chip Banana Bread! This delightful loaf features the rich, nutty flavor of brown butter and is studded with gooey chocolate chips that melt in your mouth. Perfect for breakfast or a sweet snack, this recipe is sure to become a cherished favorite in your kitchen!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 3 ripe bananas (brown spots = flavor)
🥛Dairy & Eggs(2)
- 9 tbsp unsalted butter (browns down to ~½ cup) (126 g)
- 1 large egg, room temp
🫙Pantry Staples(7)
- ½ tsp baking powder (2.5 ml)
- 1 tsp baking soda (5 ml)
- ¾ cup brown sugar (150 g)
- 1 to 1½ cups semi-sweet chocolate chips (measure with your heart) (240-240 ml)
- 1½ cups all-purpose flour (188 g)
- 1 tsp vanilla extract or paste (5 ml)
- ¼ cup white sugar (50 g)
🧂Spices & Seasonings(2)
- 1 tsp cinnamon (5 ml)
- ½ tsp salt (2.5 ml)
👨🍳 Instructions
- 1
Add butter to a saucepan over medium heat. Stir often. It’ll melt, foam, sizzle, then turn golden with a nutty smell. Once browned (do not burn), pour into a bowl and place in the freezer for 5 mins. You want it warm, not hot.
- 2
In a large bowl, mash bananas until mostly smooth. Add 1/2 cup of the browned butter, brown sugar, white sugar, egg, and vanilla. Whisk for 1 to 2 mins until glossy.
- 3
Add flour, baking soda, baking powder, salt, and cinnamon. You can mix these in a separate bowl first, or be lazy like me and add them straight in. Just mix very thoroughly so everything is evenly distributed.
- 4
Preheat to 350°F / 175°C. Once no dry flour remains, fold in about 1 cup of chocolate chips. Save the rest for topping.
- 5
Line or grease a loaf pan and pour in the batter. Sprinkle remaining chocolate chips on top. Bake for 60 mins, loosely covering with foil halfway through to prevent over-browning.
- 6
Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. If needed, bake an extra 5 to 10 mins.
- 7
Let cool slightly, then slice. Enjoy.
💡 Pro Tips
- ✓Brown butter to 302°F (just past the foaming stage) when milk solids turn golden-brown and smell nutty, then cool to 100-110°F before mixing to prevent curdling eggs and melting chocolate chips.technique302°F browning, cool to 100-110°F
- ✓Use bananas with 25% black spots for optimal sweetness and moisture - they contain 25% more sugar and break down easier than yellow bananas, creating better texture.ingredient25% black spots
- ✓Mix wet ingredients for exactly 90-120 seconds until glossy to properly emulsify the cooled brown butter with sugars, creating the creamy base that prevents dense bread.timing90-120 seconds
- ✓Fold chocolate chips in flour first before adding to batter - the starch coating prevents 80% of chips from sinking during baking by increasing surface friction.technique80% sink prevention
- ✓Cover with foil at exactly 30 minutes when internal temp hits 190°F to prevent overbrowning while center finishes cooking to 205-210°F for proper doneness.timing30 minutes, 190°F cover point, 205-210°F final