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Classic Brown Butter Chocolate Chip Banana Bread

A quick one-pan banana bread made with browned butter, ripe bananas, and chocolate chips, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup salted butter Melted and browned
  • 3 large ripe bananas, mashed Approximately 1 1/2 cups
  • 3/4 cup brown sugar Light or dark
  • 1/2 cup Greek yogurt or sour cream At room temperature
  • 2 eggs eggs At room temperature
  • 1 tsp vanilla bean paste or extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon Optional
Additions
  • 1 cup chocolate chips or chopped chocolate Semi-sweet recommended
  • 2 strips cold butter Optional, for topping before baking
  • flaky sea salt For serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a 9x5 loaf pan with parchment paper.
  2. Add 1/2 cup of butter to a saucepan over medium-high heat. Melt and brown the butter while stirring continuously for about 5-8 minutes until it becomes golden amber.
  3. Remove the browned butter from heat and allow it to cool for 15-20 minutes in a large bowl.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and optional cinnamon.
Mixing
  1. Once the brown butter has cooled, stir in the mashed bananas, brown sugar, Greek yogurt (or sour cream), eggs, and vanilla. Whisk until well combined.
  2. Fold in the dry ingredients, mixing until just combined. The batter will be lumpy.
  3. Gently fold in the chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan. Create a groove in the center with a knife and place the optional 2 thin butter strips in it.
  2. Optionally, sprinkle extra chocolate chips on top.
  3. Bake for 60-65 minutes until golden brown, checking at 50 minutes to tent with foil if browning too fast.
  4. Cool in the pan for 10-15 minutes before transferring to a wire rack to slice and serve.

Notes

Enjoy warm with a sprinkle of flaky sea salt. Ensure you use the ripest bananas possible for sweetness and moisture.