Brown Butter Banana Bread with Chocolate Chips and Nuts Recipe
This Brown Butter Banana Bread recipe features a rich, nutty flavor from butter browned to perfection, combined with ripe mashed bananas and a hint of vanilla and optional almond or hazelnut extract. The addition of chocolate chips and nuts adds texture and decadence, making this moist and flavorful banana bread a perfect treat for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (9 thick slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- ½ cup (114g) unsalted butter (to be cooked into brown butter)
- 2 cups (485g) mashed ripe bananas, from 4-5 large bananas
- ½ cup (108g) light brown sugar, lightly packed
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp almond or hazelnut extract (optional)
Dry Ingredients
- 2 cups (260g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt (increase to 1 tsp for Diamond Crystal brand)
- ¼ tsp ground cinnamon
Add-ins
- Up to 1 cup chocolate chips and/or chopped nuts like walnuts and pecans
- 2 tbsp coarse sugar (turbinado or demerara) for topping
Instructions
- Preheat Oven and Prepare Pan: Heat the oven to 350°F (175°C) with the rack in the middle position. Line a 9” x 5” loaf pan with parchment paper, leaving a 2-inch overhang on each long edge for easy removal.
- Brown the Butter: Place the unsalted butter in a small pot over medium heat. Cook the butter while swirling occasionally until the foaming and sizzling subside, it smells nutty, and brown bits form at the bottom. This process takes about 5-8 minutes. Immediately transfer the browned butter into a large mixing bowl to cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, kosher salt, and ground cinnamon to ensure even distribution.
- Combine Bananas and Brown Sugar with Butter: Add mashed ripe bananas and light brown sugar to the browned butter in the large bowl. Use a whisk to hand mash and mix until mostly smooth with some small lumps remaining. Vigorously whisk for 1 minute to aerate the batter.
- Incorporate Eggs and Extracts: Whisk in the eggs, vanilla extract, and optional almond or hazelnut extract until fully combined and smooth.
- Add Dry Ingredients to Wet: Add the dry ingredient mixture to the wet mixture. Use a spatula to fold and mix until just incorporated. Some flour streaks remaining are acceptable; do not overmix to keep the bread tender.
- Fold in Add-ins: Gently fold in chocolate chips and/or chopped nuts if using, reserving some to sprinkle on top later.
- Prepare for Baking: Transfer the batter into the prepared loaf pan and evenly sprinkle the top with coarse sugar for a pleasant crunch.
- Bake the Bread: Bake at 350°F (175°C) for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean. The internal temperature should reach about 180°F (80°C).
- Finish and Cool: Immediately after removing the loaf from the oven, sprinkle reserved chocolate chips on top to allow them to melt slightly from the residual heat. Cool the bread in the pan on a wire rack for 15 minutes. If needed, loosen the edges with a dull knife, then use the parchment paper overhangs to lift the bread from the pan onto a cutting board. Slice into 9 thick pieces and serve.
Notes
- Use ripe bananas with plenty of brown spots for the best sweetness and flavor.
- Be careful not to burn the butter when browning; watch it closely and remove from heat once nutty aroma and brown bits appear.
- Adjust the salt quantity based on the brand used: increase if using Diamond Crystal kosher salt.
- Folding the dry ingredients gently prevents overworking the batter, which keeps the bread moist and tender.
- Coarse sugar topping adds a delightful crunch; you can omit if you prefer a softer crust.
- Ensure the loaf is fully cooled before storing to keep texture and flavor at their best.
- This recipe makes one standard 9-inch loaf, sliced into 9 thick portions.
