Brown Butter Chocolate Chip Banana Bread Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality vanilla bean paste or scrape a real vanilla bean. The tiny specks add a beautiful visual and a more complex flavor than extract. If you only have extract, use 1 teaspoon.

Also, make sure your baking soda is fresh—old leavener can result in a dense, heavy loaf. If you're unsure, test it by adding a little vinegar; it should bubble vigorously.

To get clean slices, use a serrated knife and let the bread cool completely. For a warm, gooey experience, reheat slices in the microwave for 15 seconds or toast them in a skillet with a little butter.

The bread is delicious on its own, but you can also spread a little butter or cream cheese on top. Store any leftovers in an airtight container to keep them moist.

Variations

• Nutty Banana Bread: Add 1/2 cup of toasted walnuts or pecans along with the chocolate chips. The nuts add crunch and a toasty flavor that pairs well with brown butter. Toast them in a dry skillet over medium heat until fragrant.
• Chocolate Swirl Banana Bread: Reserve 1/4 cup of the batter and stir in 2 tablespoons of cocoa powder. Layer the plain and chocolate batters in the pan, then swirl with a knife to create a marbled effect. Bake as directed.
• Spiced Banana Bread: Add 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the dry ingredients. The warm spices complement the brown butter and bananas. You can also add a pinch of allspice or cloves.
• Coconut Banana Bread: Fold in 1/2 cup of shredded coconut along with the chocolate chips. For extra flavor, use toasted coconut. The coconut adds a chewy texture and tropical note that pairs well with the chocolate.

Storage and make-ahead

Fridge

Store in the refrigerator for up to a week if you prefer a firmer texture, but bring to room temperature before serving.

Freezer

Freeze the wrapped loaf or slices for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.

Reheat

Reheat slices in the microwave for 15-20 seconds or in a toaster oven at 350°F for 5 minutes until warm and chocolate is gooey.

Store the banana bread in an airtight container at room temperature for up to 4 days. The bread stays moist thanks to the sour cream and brown butter.

If the cut edges dry out, place a piece of bread or a damp paper towel in the container. For longer storage, wrap the loaf tightly in plastic wrap and foil. Keep it in a cool, dry place away from direct sunlight.

This banana bread can be made up to 2 days ahead and stored at room temperature. It also freezes beautifully. To freeze, wrap the cooled loaf or individual slices in plastic wrap, then place in a zip-top freezer bag.

It will keep for up to 3 months. Thaw at room temperature or warm slices in the microwave or toaster. The flavor actually improves after a day as the brown butter and banana meld together.

Serving ideas

Serve the banana bread warm or at room temperature. For a decadent dessert, top a slice with a scoop of vanilla ice cream or a drizzle of caramel sauce. For breakfast, enjoy it with a cup of coffee or tea. The bread is dense and satisfying, so a thick slice is plenty. It also makes a great gift—wrap it in parchment and tie with twine.

For a brunch spread, cut the loaf into thick slices and arrange on a platter. You can also toast the slices and spread with butter or cream cheese. The chocolate chips melt when warm, making each bite a little indulgent. If you have leftovers, use them to make bread pudding or French toast. The moist crumb soaks up custard beautifully.

Frequently asked questions

Recipe card

Brown Butter Chocolate Chip Banana Bread

Prep 15 minCook 1 hRest 10 minTotal 1 h 25 minServes 10

Ingredients

• 1/2 cup unsalted butter
• 3 ripe bananas, mashed
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup sour cream
• 1 tsp vanilla bean paste
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup chocolate chips

Instructions

1. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams and turns a deep amber color, about 5-7 minutes. The milk solids will brown and smell nutty. Remove from heat and let cool slightly.
2. In a large mixing bowl, mash the ripe bananas with a fork until smooth but with a few small lumps. The mashed bananas should measure about 1 1/2 cups.
3. Add the browned butter to the mashed bananas. Whisk in the brown sugar, granulated sugar, egg, sour cream, and vanilla bean paste until the mixture is smooth and caramel-toned. The batter will be silky and glossy.
4. Sprinkle the flour, baking soda, and salt over the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine.
5. Add the chocolate chips and fold them into the batter with a few gentle strokes. Reserve a few chips to sprinkle on top of the loaf before baking.
6. Pour the batter into a parchment-lined 9x5-inch loaf pan. Smooth the top with a spatula and sprinkle the reserved chocolate chips over the surface.
7. Bake at 350°F (175°C) for 55-65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. The top should be deep golden brown and the center should feel set.
8. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before slicing, about 1 hour. Slice thickly to reveal the moist crumb and molten chocolate.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.