Bananas – The foundation of both flavor and moisture. Ripe bananas provide natural sweetness, a fruity aroma, and a tender, almost custardy crumb. They also keep the loaf soft for days and add a subtle density which is essential in banana bread.
Sugars– Brown sugar adds sweetness plus subtle molasses notes that complement the bananas and brown butter. The molasses in brown sugar deepens the flavor, making the loaf taste more complex than with granulated sugar alone. However, granulated sugar provides sweetness and structure. It helps the loaf rise and gives the edges a subtle crispness, balancing the chewiness from brown sugar.
Brown Butter – A transformation from rich and creamy to nutty and caramel-like. It adds depth and warmth to the loaf, enhancing the banana flavor while giving the bread a cozy, slightly toasty aroma.
High Quality Chocolate Chips – Good chocolate chips melt beautifully while baking, creating pockets of gooey, rich chocolate throughout. The deep, slightly bitter cocoa flavor contrasts the sweet banana and brown sugar, adding bursts of indulgence.
Sugars– Brown sugar adds sweetness plus subtle molasses notes that complement the bananas and brown butter. The molasses in brown sugar deepens the flavor, making the loaf taste more complex than with granulated sugar alone. However, granulated sugar provides sweetness and structure. It helps the loaf rise and gives the edges a subtle crispness, balancing the chewiness from brown sugar.
Brown Butter – A transformation from rich and creamy to nutty and caramel-like. It adds depth and warmth to the loaf, enhancing the banana flavor while giving the bread a cozy, slightly toasty aroma.
High Quality Chocolate Chips – Good chocolate chips melt beautifully while baking, creating pockets of gooey, rich chocolate throughout. The deep, slightly bitter cocoa flavor contrasts the sweet banana and brown sugar, adding bursts of indulgence.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Use a light-colored pan when browning butter so you can see the milk solids turn golden and avoid burning.
- Let the brown butter cool completely before adding eggs to prevent scrambling- yikes! We don’t want that.
- Measure flour correctly by spooning it into the measuring cup and leveling. Too much flour leads to dry and dense bread. My biggest pet-peeve, don’t do it!
- Alternate wet and dry ingredients gently and stop mixing as soon as everything is combined.
- Tent the loaf with foil if the top browns too quickly while baking.
- Add chocolate chips after baking while the loaf is warm for a bakery-style finish.
- Let it cool before slicing to help the loaf set and prevent crumbling.
More Recipes!
Here are some more recipes you might enjoy!
NYC Style Chocolate Chip Cookies
Salted Pretzel Chocolate Chip Cookies
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Brown Butter Chocolate Chip Banana Bread
Servings
1 loaf
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Equipment
Ingredients
Brown Butter Chocolate Chip Banana Bread
- 1/2 cup (113 g) unsalted butter, +1 tbsp (14 g) for after browning
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar
- 2–3 very ripe bananas (about 1 cup / 240 g) , mashed
- 2 large eggs, room temperature
- 1/4 cup (55 ml) neutral oil (vegetable, extra virgin olive oil, or canola)
- 1/3 cup (80 ml) buttermilk, room temperature
- 1/4 cup (60 g) sour cream, room temperature
- 1 1/2 tsp (6 ml) vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1/2 tsp (2 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 tsp (1 g) ground cinnamon (totally optional but I like to add it)
- 3/4 –1 cup chocolate chips (semi-sweet or dark)
- mini semi sweet chocolate chips (for topping)
Instructions
Enable Step-by-Step Mode- Preheat your oven to 325°F (163°C) and grease or line a loaf pan with parchment paper, leaving overhang for easy removal.
- To brown the stick of butter, start by melting it in a saucepan over medium heat (reserve the additional tbsp for after browning). Stir constantly as it foams, then watch for golden brown bits to form at the bottom and a nutty aroma to develop. Remove from heat immediately and pour the butter (and all the brown bits!) into a large heatproof bowl. Add the additional tbsp of butter while the butter is still warm- stir and let it cool completely.
- In a separate medium bowl, mix together the flour, baking powder, baking soda, salt and cinnamon if using. Mix well and then set to the side.
- Add both sugars and neutral oil to the bowl with the cooled brown butter. Whisk everything well. Then add the mashed bananas. Mix well again. Add the eggs and vanilla. Mix again until everything is combined. Lastly, add the sour cream and mix until everything is homogenous.
- Alternate adding the buttermilk and the dry ingredients to the banana mixture, starting and ending with the dry ingredients. Whisk gently until everything is almost combined. Then add your chocolate chips. Fold until everything is combined. Try not to overmix!
- Top the loaf with more chocolate chips (I like to use mini!) then bake for 65 to 75 minutes. Note: Ovens do vary- so best rule of thumb is when an inserted toothpick comes out mostly clean with a few wet crumbs. Top with more mini chocolate chips while the loaf is still warm. Then let the loaf cool for at least 30 minutes before slicing and serving.
LOVE LOVE LOVE IT. I made it gluten free and used 75% Oat flour, 25% rice flour. It was wonderful.
HI Emily,
How exciting! Im so glad to hear that this loaf was a success with the different flours. I absolutely love oat flour and I think it pairs beautifully with banana and chocolate. You just gave me an idea for a future loaf 😀 Thanks so much for trying this recipe and taking the time to share feedback- Im sincerely grateful! Cheers! -maude
I don’t think I’ve ever left a comment on a recipe I’ve made before but I just had to for this one. I have tried dozens and dozens of banana bread recipes over the years and I have finally found the best one. Straight up the most delicious banana bread I’ve ever made. It stays moist and it is so flavourful!
Hi Sasha,
You made my heart flutter with this feedback! Wow, thank you so much for trying loaf and taking the time to write a review. I absolutely love this loaf and its sometimes a weekly bake for me, haha 😀 I hope you continue to enjoy and thanks so much again for trying <3 maude
I made this banana bread for the first time and it was unreal! I’ve made banana bread before but this one was 100x better. I have my family and friends asking me when I’ll be making it again. So delicious and moist! Definitely worth making.
Hi Kayla,
I am so happy to hear you loved this bread- how exciting when family and friends as for it again! I really appreciate you taking the time to try this recipe and also leaving a review- it means a lot! I hope you continue to enjoy- thanks so much! xo maude