This is not your ordinary Brown Butter Chocolate Chip Banana Bread! It’s made with a rich brown butter that elevates it to the next level. Ripe bananas and Greek yogurt help keep this banana bread moist and delicious. Enjoy it for breakfast or as a sweet treat during the day.
I love creating this brown butter chocolate chip banana bread when I have overripe bananas in the kitchen. This delicious recipe is sweet, decadent, and perfect for a tasty treat during the day.
I consider this the best chocolate chip banana bread recipe, as it's easy to adjust based on your taste preference. Replace the chocolate chips with nuts to create a less sweet loaf. Or, top a slice of the banana bread with vanilla ice cream for a richer dessert option.
If you have more ripe bananas than this recipe calls for, consider using the extras to make dishes like Peanut Butter Banana Bars, Banana Carrot Muffins, or Microwave Baked Oats.
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Why You’ll Love This Recipe
- Sweet – Chocolate chips, ripe bananas, and sugar help create this sweet baked good.
- Decadent – The browned butter and chocolate chips help create a decadent flavor in this brown butter chocolate chip banana bread.
- Moist – Adding overripe bananas and Greek yogurt ensures every bite of this banana bread is moist and delicious.
- Simple ingredients – Most of the ingredients in this banana bread loaf are pantry staples, so you likely already have everything you need for this recipe in your kitchen.
- Great way to use leftover bananas – This yummy recipe is a great way to use brown bananas before they go bad.
- Perfect for breakfast – This sweet, moist chocolate banana bread is an excellent option for breakfast, especially when you’re craving a sweet treat.
Ingredients & Substitutions
- Bananas: Measuring every ingredient for this brown butter chocolate chip banana bread recipe is important, especially the bananas. Use overripe bananas for a sweeter flavor (recommended).
- Greek Yogurt: If you don’t have Greek yogurt on hand for this chocolate banana bread recipe, you can use sour cream instead. It will offer a similar consistency and tang as yogurt.
- Chocolate Chips: Semi-sweet chocolate chips work best for this recipe since they are not overly sweet. You can also use dark chocolate chips for less sweet banana bread.
Complete list of ingredients and amounts is located on the recipe card below.
How to Mash Bananas
- Stand Mixer: The stand mixer requires less effort, as it will be doing the work for you. It’s also the quickest option when making brown butter chocolate chip banana bread. Using a stand mixer is a great option for bananas that are not as ripe.
- Fork: This method is great for overripe bananas, as they will mash quite easily. Keep mashing the bananas with a fork until you reach the desired consistency.
- Whisk: You can use a whisk like a potato masher for the bananas. It requires less energy than a fork but still works to mash bananas. This option is also best when the bananas are overripe and softer.
How to Make Brown Butter Banana Bread with Chocolate Chips
Quick Overview
- Melt butter and powder on the stove.
- Whisk until combined.
- Bring to a boil.
- Continue whisking until the butter browns.
- Whisk dry ingredients in a bowl.
- Prepare a loaf pan.
- Preheat the oven.
- Combine butter and sugars.
- Mix in bananas and yogurt.
- Mix in egg and vanilla.
- Fold in flour and chocolate chips.
- Transfer to prepared loaf pan.
- Bake.
Step by Step Instructions
Do not leave the butter unattended on the stove, as it can burn.
Step 1: In a saucepan, melt the butter and milk powder over medium-low heat. Whisk continuously until the butter and milk powder are combined.
Step 2: Bring butter to a boil. The mixture should be rapidly bubbling.
Step 3: Whisk continuously until the butter begins to brown. There should be small brown bits on the bottom and sides of the pan. Remove from the heat immediately to cool to room temperature. Put it in the refrigerator if needed. See photos above.
Step 4: While the butter cools, whisk together the flour, cinnamon, baking soda, and salt. Set aside. Prepare a 9 x 5 inch loaf pan with parchment paper. Preheat the oven to 350 degrees.
Step 5: Once the butter is at room temperature, in a large bowl, whisk together the brown butter, brown sugar, and granulated sugar.
Step 6: Add the bananas and yogurt. Whisk until well combined.
Allow the brown butter chocolate chip banana bread to cool fully for easier slicing.
Step 7: Add the egg and vanilla. Whisk until combined.
Step 8: Add the flour mixture and the chocolate chips. Fold until just combined.
Step 9: Transfer the batter into the prepared pan. Sprinkle more chocolate chips on the top if desired.
Step 10: Bake for 65-75 minutes, covering loosely with foil after about 30-35 minutes or when the bread is brown. It is ready when a toothpick inserted in the center comes out mostly clean with a few moist crumbs. It continues to cook as it cools. Allow the bread to cool in the pan on a wire rack for 1 hour. Remove from the pan and continue cooling the loaf on the rack.
Recipe Serving Suggestions
Garnish the brown butter chocolate chip banana bread with nuts, a drizzle of chocolate sauce, or dried fruit.
I love serving this delicious chocolate chip banana bread warm with ice cream as a dessert, like this No Egg Vanilla Ice Cream. If you decide to make this moist chocolate chip banana bread recipe, many savory dishes complement the flavors well. Here are a few ideas:
Expert Tips
- Use room-temperature eggs and yogurt. Using room-temperature eggs and yogurt yields a fluffier banana bread. This tip will also help your banana bread batter blend better for a more uniform loaf.
- Weigh the ingredients. Baking requires precise measurements. So, measuring every ingredient for this brown butter chocolate chip banana bread is best. Too little or too much of an ingredient can cause the banana bread to not rise, be too wet, etc.
- Do not overmix the batter. Mixing the batter too much creates too much gluten in the mixture. A higher amount of gluten leads to a chewy loaf instead of a soft, fluffy loaf.
- Freeze the leftovers. This easy chocolate chip banana bread freezes well. Simply wrap the leftover loaf (or loaves) in plastic wrap. Then, cover it in foil. Putting two layers around the banana bread will keep the loaf from drying out in the freezer. It can stay frozen for up to three months. Learn more about How Long Banana Bread Lasts & How to Store it.
Additions & Variations
- Swap the Chocolate for Nuts – If you prefer healthier/less sweet banana bread, you can use nuts instead of chocolate for this recipe. Use a 1:1 ratio for this swap. You can also keep the chocolate chips in the banana bread and sprinkle chopped nuts on top for added crunch.
- Use Dried Fruit – Instead of nuts, you can use dried fruit as a topping for this brown butter chocolate chip banana bread. It will add a unique texture and flavor to each slice.
Recipe FAQs
Adding browned butter is an excellent way to boost the flavor of baked goods, like this brown butter chocolate chip banana bread. It adds a decadent, subtly nutty taste to recipes. It is not always better for baked goods, though it can elevate many recipes.
Brown butter has been toasted to create a nutty flavor that’s not present in regular melted butter. Typically, brown butter is created in a pan on the stove.
Brown (or black) bananas are sweeter, helping create a sweeter flavor in banana bread recipes. Additionally, overripe bananas can help create a moister consistency in banana bread.
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Brown Butter Chocolate Chip Banana Bread
Equipment:
Ingredients:
- 8 Tablespoons (1 stick or 113 g) unsalted butter
- 2 Tablespoons (18 g) nonfat milk powder
- 2 cups (260 g) all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 ¾ cups (403 g) mashed bananas, about 4 medium bananas*
- ½ cup (120 g) Greek yogurt, room temperature*
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup semi-sweet chocolate chips, plus more for topping*
Instructions:
- In a saucepan, melt the butter and milk powder over medium-low heat. Whisk continuously until the butter and milk powder are combined.8 Tablespoons (1 stick or 113 g) unsalted butter, 2 Tablespoons (18 g) nonfat milk powder
- Bring butter to a boil. The mixture should be rapidly bubbling.
- Whisk continuously until the butter begins to brown. There should be small brown bits on the bottom and sides of the pan. Remove from the heat immediately to cool to room temperature. Put it in the refrigerator if needed. See photos above.
- While the butter cools, whisk together the flour, cinnamon, baking soda, and salt. Set aside. Prepare a 9 x 5 inch loaf pan with parchment paper. Preheat the oven to 350 degrees.2 cups (260 g) all-purpose flour, 1 ½ teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon salt
- Once the butter is at room temperature, in a large bowl, whisk together the brown butter, brown sugar, and granulated sugar.½ cup (100 g) brown sugar, ½ cup (100 g) granulated sugar
- Add the bananas and yogurt. Whisk until well combined.1 ¾ cups (403 g) mashed bananas, about 4 medium bananas*, ½ cup (120 g) Greek yogurt, room temperature*
- Add the egg and vanilla. Whisk until combined.2 large eggs, room temperature, 2 teaspoons vanilla extract
- Add the flour mixture and the chocolate chips. Fold until just combined.¾ cup semi-sweet chocolate chips, plus more for topping*
- Transfer the batter into the prepared pan. Sprinkle more chocolate chips on the top if desired.
- Bake for 65-75 minutes, covering loosely with foil after about 30-35 minutes or when the bread is brown. It is ready when a toothpick inserted in the center comes out mostly clean with a few moist crumbs. It continues to cook as it cools. Allow the bread to cool in the pan on a wire rack for 1 hour. Remove from the pan and continue cooling the loaf on the rack.
Notes:
- Bananas: Measuring every ingredient for this brown butter chocolate chip banana bread recipe is important, especially the bananas. Use overripe bananas for a sweeter flavor (recommended).
- Greek Yogurt: If you don’t have Greek yogurt on hand for this chocolate banana bread recipe, you can use sour cream instead. It will offer a similar consistency and tang as yogurt.
- Chocolate Chips: Semi-sweet chocolate chips work best for this recipe since they are not overly sweet. You can also use dark chocolate chips for less sweet banana bread.
- Use room-temperature eggs and yogurt. Using room-temperature eggs and yogurt yields a fluffier banana bread. This tip will also help your banana bread batter blend better for a more uniform loaf.
- Weigh the ingredients. Baking requires precise measurements. So, measuring every ingredient for this brown butter chocolate chip banana bread is best. Too little or too much of an ingredient can cause the banana bread to not rise, be too wet, etc.
- Do not overmix the batter. Mixing the batter too much creates too much gluten in the mixture. A higher amount of gluten leads to a chewy loaf instead of a soft, fluffy loaf.
- Freeze the leftovers. This easy chocolate chip banana bread freezes well. Simply wrap the leftover loaf (or loaves) in plastic wrap. Then, cover it in foil. Putting two layers around the banana bread will keep the loaf from drying out in the freezer. It can stay frozen for up to three months.
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