May 8, 2015

Browned Butter Chocolate Chip Banana Bread

Browned Butter Chocolate Chip Banana Bread

It's pretty hard to slice this Browned Butter Chocolate Chip Banana Bread without smearing chocolate all over the slices. I don't think that's a bad thing.

It's kind of difficult looking at these photos knowing that there still are a few pieces of this bread waiting downstairs. I'll be right back.....

The secret ingredient for this bread is browned butter.

Browned Butter Chocolate Chip Banana Bread

Browned butter is pretty amazing. You take some butter and cook it until the water cooks off and the butter begins to brown and concentrate. The butter foams up at first, and then becomes clear. Next, the butter begins to darken and develop brown bits. The trick is to know when to remove the butter from the heat before it becomes burned.

The butter adds a concentrated caramelized buttery flavor to the bread, as they did to these chocolate chip cookies.

I'm normally not a big fan of banana bread, but with browned butter and chocolate chips, it's pretty special. My youngest grandson likes it toasted in the toaster oven so that the chocolate chips get all melty. I'm with him!

Browned Butter Chocolate Chip Banana Bread

Slightly adapted from Scientifically Sweet for the Avid Bakers Challenge


1/2 C unsalted butter
1 C mashed ripe bananas (about 2 bananas)
1 large room temperature egg
1/2 C granulated sugar
1 tbsp lemon juice
1 2/3 C (235 g) unbleached all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3/4 C chocolate chips (I used bittersweet)


  1. Preheat the oven to 325 degrees F and line a 8 inch by 4 inch loaf pan with parchment paper so that it hangs over the long sides. 
  2. To brown the butter, cook it over medium heat in a saucepan, stirring constantly. Watch it very closely. It will foam up and then reduce. Watch for it to get golden and be speckled with little brown bits. Remove it from the heat and pour it into a bowl the minute it gets to this point. Let it cool to the point that it won't cook the egg when mixed.
  3. In a mixing bowl, mash the banana with a fork and whisk in the browned butter, egg, sugar, and lemon juice until fully mixed. 
  4. Whisk the flour, baking soda, salt, and cinnamon together, and add it to the banana mixture. Fold the ingredients together until combined. Gently fold in the chocolate chips. 
  5. Pour the batter into the pan and bake for 45 to 55 minutes, until a toothpick comes out clean. Mine took about 52 minutes. 
  6. Cool on a wire rack, in the pan. 


  1. Hi Karen, I love your bread with the bits of chocolate and brown butter , I know what the trick is to the butter you mean you have to clarify it that's what you're saying, actually sounds pretty cool and it looks delicious, I think I'm going to try this recipe one day soon, but I'm sick right now I have a bad flu so I have two get better, have a great Mother's Day.😷

  2. Oh, this sounds so good! A couple of weeks ago I made a banana bread with choc chips and butterscotch chips. It turned out delicious, but my pictures are not that great, I ' m not sure I'll be blogging on that recipe

    browned butter is the stuff that makes Nirvana what Nirvana is like...


    1. Oh yeah! =) That sounds yummy! Butterscotch! I hate when the photos don't turn out. I have some dishes like that.

  3. Karen, I love browned butter. This ingredient list is close to the one for my go-to banana cake recipe, but the browned butter is new to me (as is the lemon juice.) Both sound like interesting additions - and if the chocolate smears, all the better:)

  4. Your banana bread looks very nice! I can't say that I tasted much of the brown butter, the intense chocolate flavor covered it. I liked the moistness of the cake, though, and the lemon juice enhances the banana flavor.

    1. It was very chocolaty! Not a bad thing, right? =)


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