Brown Butter Chocolate Chip Banana Bread

5 from 28 votes

Brown Butter Chocolate Chip Banana Bread

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.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Breakfast

Cuisine: American

Servings: slices

Author: Brianna May

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 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (100 g) brown sugar
1/2 cup (100 g) granulated sugar
1 3/4 cups (403 g) mashed bananas, about 4 medium bananas*
1/2 cup (120 g) Greek yogurt, room temperature*
2 large eggs, room temperature
2 teaspoons vanilla extract
3/4 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 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt
Once the butter is at room temperature, in a large bowl, whisk together the brown butter, brown sugar, and granulated sugar.
1/2 cup (100 g) brown sugar, 1/2 cup (100 g) granulated sugar
Add the bananas and yogurt. Whisk until well combined.
1 3/4 cups (403 g) mashed bananas, about 4 medium bananas*, 1/2 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.
3/4 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.

Nutrition