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

Tips for success

To get clean slices, let the bread cool completely before cutting. Use a serrated knife and saw gently without pressing down. If you want warm, melty chocolate, you can microwave individual slices for 10 to 15 seconds.

For an extra indulgent touch, spread a little softened butter on a warm slice. The bread is also delicious with a drizzle of honey or a sprinkle of flaky sea salt on top.

This banana bread freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and then in foil, and freeze for up to 3 months. To thaw, leave it on the counter for a few hours or overnight in the refrigerator. You can also freeze individual slices for a quick grab-and-go breakfast. Reheat slices in a toaster or microwave for a fresh-baked taste.

Variations

• Add Nuts: Fold in 1/2 cup of toasted walnuts or pecans along with the chocolate chips. The nuts add a crunchy contrast to the soft crumb. Toast them first in a dry skillet over medium heat for a few minutes to deepen their flavor.
• Spice It Up: Add 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the dry ingredients. These warm spices complement the brown butter and banana beautifully. You can also add a pinch of ground cloves for extra depth.
• Use Milk Chocolate: Swap the dark chocolate chips for milk chocolate chips for a sweeter, creamier flavor. If you prefer a more intense chocolate taste, use chocolate chunks or a chopped chocolate bar instead of chips.
• Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or add 1/2 teaspoon if not. The texture will be slightly more tender, but still delicious.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature or reheat before serving.

Freezer

Wrap the cooled loaf tightly in plastic wrap and foil, or place in a freezer bag. Freeze for up to 3 months.

Reheat

Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat slices in a toaster, microwave, or oven at 350°F (175°C) for 5-10 minutes.

Store the banana bread in an airtight container at room temperature for up to 4 days. The bread is actually better the next day as the flavors meld and the crumb becomes more moist. If you live in a humid climate, you can refrigerate it to extend its shelf life, but bring it to room temperature before serving for the best texture.

You can prepare the brown butter up to 3 days in advance. Keep it in an airtight container in the refrigerator, and let it come to room temperature before using.

You can also mix the dry ingredients (flour, baking soda, salt) in a bowl and store in a zip-top bag. The wet ingredients (excluding the eggs) can be mixed and refrigerated for a day, but add the eggs just before baking.

Serving ideas

Serve this banana bread slightly warm, when the chocolate chips are still gooey and the brown butter aroma is at its peak. It's wonderful for breakfast with a cup of coffee or tea, or as a dessert with a scoop of vanilla ice cream.

For a brunch spread, cut thick slices and arrange on a platter. The bread is also lovely toasted, which brings out the nutty flavor of the brown butter.

For a special presentation, dust the top with confectioners' sugar just before serving, or add a dollop of whipped cream. The bread pairs well with fresh berries, which balance the richness.

If you're serving it to guests, you can slice it in the kitchen and arrange on a cake stand. This loaf is also a great gift; wrap it in parchment and tie with twine for a homemade present.

Frequently asked questions

Recipe card

Brown Butter Chocolate Chip Banana Bread

Prep 20 minCook 1 hRest 10 minTotal 1 h 30 minServes 10

Ingredients

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

Instructions

1. In a large skillet or saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a deep amber color with a nutty aroma. Watch carefully to prevent burning. Remove from heat and let cool slightly.
2. In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth. Add the granulated sugar, brown sugar, eggs, sour cream, vanilla bean paste, and the cooled brown butter. Whisk until the mixture is smooth and well combined, with no streaks of egg.
3. Sprinkle the all-purpose flour, baking soda, and salt over the wet mixture. Use a rubber spatula to fold the dry ingredients into the wet until just combined. Do not overmix; a few streaks of flour are fine. Gently fold in the dark chocolate chips, reserving a few for the top.
4. Line a 9x5-inch loaf pan with parchment paper, leaving overhang on two sides. Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the reserved chocolate chips over the surface, pressing them in slightly.
5. Bake in a preheated 350°F (175°C) oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The top should be deep golden brown and a crack may form down the middle. If the top browns too quickly, tent loosely with foil.
6. Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, using the parchment overhang, lift the loaf out and transfer to the rack to cool completely. Slice with a serrated knife and serve warm or at room temperature.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

5 g

Carbohydrates

48 g

Fat

19 g

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