This banana chocolate chip bread is loaded with flavor from browned butter, sweet bananas and chocolate in every bite. It's an easy to make recipe that only requires one bowl for mixing.
We almost always have brown bananas on our counter and after years of making my sour cream banana bread I decided I needed a banana chocolate chip bread recipe. And since I'm in my browned butter era I figured why not add that too since those flavors are a match made in heaven!
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Why You Will Love This Bread
- Browned Butter: I truly believe that the extra step of browning butter adds so much extra depth of flavor to a recipe it is well worth the effort. And if you love browned butter and bananas together you should also try my Chocolate Chip Banana Cookies.
- Perfect Use of Brown Bananas: I'm pretty sure there is never too many banana recipes because brown bananas are a staple on our kitchen counter.
- One Bowl: This recipe only needs one mixing bowl, and a spoon, spatula or whisk to combine everything. It's so easy my youngest son can make it alone.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: This recipe calls for browned butter, but you can skip this step and melt your butter if preferred.
- Bananas: The browner the bananas, the sweeter the bread will taste.
- Buttermilk: If you prefer you can use sour cream, greek yogurt or a mix of whatever you've got.
- Chocolate chips: I used semi-sweet, but have also subbed in cinnamon chips and loved that too!
Step by Step Instructions
- Step 1: Start by browning the butter. You'll take ½ cup (1 stick) of butter, and melt in a medium saucepan, continuing to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool. You can put it in the fridge for 10-15 minutes to speed it up.
- Step 2: In a large mixing bowl mash your bananas, and add your cooled browned butter and mix together. Add in your sugar, eggs and vanilla and mix well.
- Step 3: Add your salt, cinnamon and baking soda and mix in. Add half your flour followed by the buttermilk and ending with the remaining flour, being careful not to overmix.
- Step 4: Fold in chocolate chips.
- Step 5: Pour batter into prepared pan and top with a few extra chocolate chips.
- Step 6: Bake for about 55-60 minutes. I always stick a toothpick into the center of the bread where it has cracked and looks more gooey. If it comes out clean, your bread is done. Bread will also be pulling away from the sides of the pan when done. Allow to cool before removing from the pan and cutting.
Expert Baking Tips
- If you do not have buttermilk you can also use greek yogurt or sour cream instead. Sometimes I use half sour cream and half buttermilk.
- Opening your oven door to check on the bread can make the loaf "fall" because of the quick decrease in temperature. Resist the urge to open and check until you are fairly certain it looks done baking.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
No, you can just melt ½ cup of butter instead, or even replace with oil if needed.
Yes, you can make this recipe into about 14-16 muffins. Bake for 18-22 minutes.
If your banana bread is gooey it probably needed a few extra minutes to cook. I like to stick a toothpick in to the middle where it is separating as that will usually be the doughiest part. Also make sure you bread has fully cooled before cutting into it. It will continue cooking as it rests and cools.
Storing & Freezing
Banana chocolate chip bread can be stored on the counter wrapped in tinfoil or in an airtight container for 3-4 days. I like to wrap mine in tinfoil because it helps the outside stay a little more crisp, instead of getting soft from a ziplock bag or container.
This bread will also freeze perfectly. Slice into individual slices and package for a quick and easy breakfast, or double the recipe and freeze a while loaf for the future.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Banana Chocolate Chip Bread
Ingredients
- ½ cup (113.5 g) butter browned and cooled
- 1¼ cups (250 g) granulated sugar
- 2 large eggs
- ½ cup (120 g) buttermilk
- 1-1½ cups (225 g) mashed ripe bananas I usually just use 2 bananas and don't measure
- 2 tsp (2 teaspoon) vanilla
- 2 cups (280 g) all-purpose flour sometimes I sub ½ cup whole wheat flour
- 1 teaspoon baking soda
- ¾ teaspoon (0.75 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) cinnamon optional
- 1 cup (180 g) chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick spray, and or line with parchment paper.
- Start by browning the butter. You'll take ½ cup (1 stick) of butter, and melt in a medium saucepan, continuing to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool. You can put it in the fridge for 10-15 minutes to speed it up.
- In a large mixing bowl mash your bananas, and add your cooled browned butter and mix together. Add in your sugar, eggs and vanilla and mix well.
- Add your salt, cinnamon and baking soda and mix in. Add half your flour followed by the buttermilk and ending with the remaining flour, being careful not to overmix.
- Fold in chocolate chips.
- Pour batter into prepared pan and top with a few extra chocolate chips.
- Bake for about 55-60 minutes. I always stick a toothpick into the center of the bread where it has cracked and looks more gooey. If it comes out clean, your bread is done. Bread will also be pulling away from the sides of the pan when done. Allow to cool before removing from the pan and cutting.
Gina
The combination of browned butter, chocolate and banana is simply perfect! We loved this version of banana bread. Made two loaves - one regular and one gluten free and both were delicious! Highly recommend!
Sarah
Such a good loaf! Used mini chocolate chips and baked for 55 minutes. The middle slices were a bit under so next time I’ll leave it in for 5 more minutes but I secretly love the underdone parts so I wasn’t complaining. Will be making again!