Banana bread is everywhere. Your aunt makes it. Your neighbor makes it. Even that one friend who can’t cook to save their life probably “whips it up” now and then. But here’s the thing: most banana breads out there are… well, fine. Just fine. Nothing wrong with fine, but wouldn’t you rather have mind-blowing, can’t-stop-eating, hides-the-last-slice-from-your-family kind of banana bread?
That’s where this brown butter banana bread chocolate chip recipe comes in. Brown butter (a.k.a. liquid gold) transforms your standard loaf into something nutty, toasty, and borderline addictive. Add chocolate chips, and suddenly you’re in dessert-heaven territory. Ever tried banana bread that tastes like it should have its own Michelin star? Well, buckle up.
I’ve baked this recipe more times than I care to admit—sometimes for friends, sometimes for “testing purposes” (aka I ate half the loaf myself). Trust me, this one’s worth it.
Why Brown Butter Changes Everything
If you’ve never browned butter before, you might be thinking: “Is this just some foodie gimmick?” Nope. It’s magic.
When you melt butter and let it cook a little longer, the milk solids toast and turn golden. That’s when the butter takes on this deep, nutty, caramel-like flavor that’s a million times more interesting than plain melted butter.
So why does it work in banana bread? Because bananas are naturally sweet and mellow. Brown butter adds a subtle roasted flavor that balances the sweetness and makes your loaf taste fancy—like the kind of banana bread you’d pay $6 a slice for in a hip café.
And let’s be honest, who doesn’t want café-level banana bread for the cost of some overripe bananas?
Ingredients You’ll Need
Here’s the full breakdown for this brown butter banana bread chocolate chip recipe (and yes, I’ve already measured it in grams for the precise bakers out there—you’re welcome).
The Main Cast:
- 300g ripe bananas (I used Pisang Raja, but any sweet ripe banana works)
- 80g brown sugar
- 70g granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 115g unsalted butter (browned, of course)
- 1 tbsp vegetable oil
- 230g all-purpose flour (medium protein)
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ cup chocolate chips (or more, IMO there’s no such thing as too many chocolate chips)
For Topping:
- Extra chocolate chips (because we’re not quitters).
Step-by-Step: How to Nail This Recipe
Step 1: Brown That Butter
- Melt 115g butter on low heat.
- Keep an eye on it—first it melts, then it foams, then it turns golden brown and smells like heaven.
- Pull it off the heat as soon as it browns (don’t let it burn unless you like “charcoal butter” flavor). Let it cool.
Step 2: Smash the Bananas
- Take your bananas and mash them into a puree. Lumpy or smooth? Totally up to you. I like a few small chunks for texture.
Step 3: Mix the Wet Team
- Add brown sugar, white sugar, eggs, and vanilla to the bananas.
- Stir until smooth.
Step 4: Add the Liquid Gold
- Pour in your cooled brown butter and that extra splash of oil. Stir again.
Step 5: The Dry Team
- Sift together flour, baking soda, baking powder, and salt.
- Slowly fold into your wet mixture. Don’t overmix unless you enjoy banana-flavored bricks.
Step 6: Chocolate Time
- Toss in the chocolate chips. Stir just enough to spread them out.
Step 7: Bake It
- Grease a loaf pan and pour in the batter.
- Sprinkle more chocolate chips on top (this is non-negotiable).
- Bake at 150°C (300°F) for about 50 minutes. Adjust depending on your oven.
- The loaf is done when a toothpick comes out mostly clean (a little melted chocolate is okay—bonus points, actually).
Step 8: Cool (If You Can Wait)
- Let it cool before slicing. Or ignore that advice and burn your mouth because you’re impatient. Been there.
Tips for Perfect Banana Bread
Use Super Ripe Bananas
The blacker, the better. Those bananas you forgot about on the counter? Perfect. Sweet, soft, and way more flavorful than the pretty yellow ones.
Don’t Skip the Brown Butter
Yes, it’s one extra step. Yes, it’s worth every second. Regular butter just doesn’t deliver the same depth of flavor.
Chocolate Chips vs. Chunks
- Chips: evenly spread, reliable in every bite.
- Chunks: melty pockets of chocolate surprise.
IMO, mix both if you’re feeling wild.
Storage (If It Lasts That Long)
Wrap in foil or plastic wrap and keep at room temp for 2–3 days. It actually gets more moist on day two (if you have that kind of self-control).
Why This Recipe Beats Regular Banana Bread
Here’s the thing: plain banana bread is fine. But when you add brown butter and chocolate chips, you take it to another level.
- Flavor Boost: Brown butter = nutty, caramel vibes.
- Texture Upgrade: Moist and tender inside, slightly crisp edges.
- Dessert Status: With chocolate chips, this loaf doubles as breakfast and dessert.
Seriously, try putting a slice in the toaster and topping it with peanut butter. You’re welcome.
Variations to Try
Nutty Twist
Add chopped walnuts or pecans for extra crunch.
Double Chocolate
Mix cocoa powder into the batter and turn it into a chocolate lover’s dream.
Swirl It
Add a swirl of Nutella or peanut butter before baking. Warning: people will propose marriage after eating this.
Common Mistakes (a.k.a. Don’t Do This)
- Overmixing the batter: This makes your bread dense and sad.
- Skipping ripe bananas: Fresh yellow bananas won’t cut it.
- Burning the butter: Brown butter = amazing. Black butter = trash.
- Forgetting extra chocolate chips on top: Why rob yourself of joy?
Brown Butter Banana Bread Chocolate Chip Full Recipe
Ingredients
Main Batter:
- 300 g ripe bananas (I used Pisang Raja, but any overripe bananas work)
- 80 g brown sugar
- 70 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 115 g unsalted butter (browned)
- 1 tbsp vegetable oil
- 230 g all-purpose flour (medium protein)
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ cup chocolate chips (plus more for topping)
Optional Toppings:
- Extra chocolate chips
- A sprinkle of flaky sea salt (optional)
Instructions
- Start by browning the butter. Place 115 g of butter in a small saucepan over low-medium heat and stir occasionally as it melts. First it will foam, then slowly turn golden with a nutty aroma. The moment it reaches that stage, remove it from the heat and set it aside to cool slightly.
- While the butter cools, mash 300 g of ripe bananas in a large mixing bowl until smooth. You can leave a few small chunks if you like a bit of texture in your banana bread.
- Add the sugars, eggs, and vanilla extract to the mashed bananas. Stir in 80 g of brown sugar, 70 g of granulated sugar, 2 eggs, and 1 teaspoon of vanilla until everything is well combined and slightly glossy.
- Pour in the cooled brown butter along with 1 tablespoon of vegetable oil. Mix gently until the wet mixture looks smooth and evenly blended.
- In another bowl, sift together the dry ingredients: 230 g of all-purpose flour, 1 teaspoon of baking soda, ¼ teaspoon of baking powder, and ¼ teaspoon of salt.
- Fold the dry mixture into the wet ingredients slowly, stopping as soon as you no longer see streaks of flour. Be careful not to overmix, or your banana bread will come out dense instead of tender.
- Stir in ¼ cup of chocolate chips until they’re evenly distributed through the batter. Once the batter is in your loaf pan, scatter an extra handful of chocolate chips over the top for a bakery-style finish.
- Preheat your oven to 150°C (300°F). Grease and line a loaf pan with parchment paper, then pour in the batter and smooth the surface. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean (melty chocolate streaks don’t count as “uncooked,” just bonus points).
- Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack. Ideally, wait until it’s fully cooled before slicing—though honestly, if you cut into it while it’s warm and gooey, no one’s judging.
Nutritional Breakdown (per slice, based on 12 slices)
- Calories: ~270 kcal
- Carbohydrates: 35 g
- Protein: 4 g
- Fat: 13 g
- Saturated Fat: 7 g
- Fiber: 2 g
- Sugar: 20 g
- Sodium: 180 mg
👉 These numbers are approximate and will vary depending on the exact size of your bananas, the brand of chocolate chips you use, and how thick you slice the loaf.
FAQ
Q: Can I make this gluten-free?
Yep! Swap the flour for a good 1:1 gluten-free blend.
Q: Can I freeze it?
Absolutely. Slice it, wrap it, and freeze. Microwave when you’re ready for happiness-on-demand.
Q: What if I don’t have brown sugar?
Use all white sugar, but add a teaspoon of molasses if you have it. The flavor won’t be as deep, but it’ll still taste good.
Final Thoughts
Banana bread is one of those things that can be boring—or it can be life-changing. This brown butter banana bread chocolate chip recipe sits firmly in the “life-changing” camp. It’s cozy, indulgent, and just fancy enough to impress people without actually being hard to make.
So next time you see those sad, overripe bananas on your counter, don’t toss them. Turn them into a loaf that’ll make you question why you ever settled for plain banana bread. And remember: always add the extra chocolate chips. Always. 🙂
