Chocolate Chip Banana Bread

Try this chocolate chip banana bread recipe: the best way to use the ripe fruit! It’s moist and sweet, flavored with brown butter


Got ripe bananas ripening on the counter? Here’s a decadent way to use them: this Chocolate Chip Banana Bread! This recipe takes the standard up a notch by using browned butter, infusing a rich, nutty flavor into the entire loaf. It’s perfectly moist, studded with semi-sweet bits of chocolate and scented with just the right hint of cinnamon. In a word, it’s downright heavenly.

Ingredients in this chocolate chip banana bread recipe
This chocolate chip banana bread are pretty standard, with the exception of the browned butter which we’ll cover below. It includes a bit of whole wheat flour and a little less chocolate chips than the standard: but it tastes just as decadent.

Here are the ingredients you’ll need:

Very ripe bananas
Butter
Granulated sugar
Eggs
Vanilla
Baking soda, cinnamon, and salt
All-purpose flour
Whole wheat flour
Semi-sweet chocolate chips

Tips for browned butter
The best part of this chocolate chip banana bread? It’s flavored with browned butter. Browned butter is butter that’s heated until it turns light brown, bringing out a complex, nutty flavor. It takes just a few minutes, and if you have to melt butter for a recipe anyway, why not make browned butter? Here are a few tips:

Slice it into pieces for even melting. This way, the butter is heated at the same rate (vs a entire stick melting gradually).
Butter browns quickly, so keep an eye on it. Don’t leave the stove! It can go from browned to burned in an instant.
Remove it to a bowl to stop the cooking. This helps to prevent burning. Cool it for a minute before adding to the wets for your batter.

Chopped nuts: Add ¼ to ½ cup chopped pecans or walnuts
Other chips: Use a mix of chocolate and peanut butter chips or butterscotch chips
Sea salt: Add a sprinkle of flaky sea salt to the top after baking
Orange zest: Add ½ teaspoon orange zest to the batter
Bourbon: Add 1 tablespoon bourbon for a boozy nuance
Sprinkles: Add a dash of sprinkles to the top, because why not?

More ripe banana recipes
There are so many ways to make a great banana bread…and don’t stop there! Make muffins, pancakes, cake, and more! Here are a few top ripe banana recipes to try:

Try fan favorite Healthy Banana Muffins or Banana Oatmeal Muffins
Go for a batch of Banana Pancakes, Banana Oatmeal Pancakes or Vegan Banana Pancakes
Blend up a Banana Peach Smoothie or Chocolate Banana Smoothie
Try easy Easy Banana Nut Bread or Gluten Free Banana Bread
Bake up a pan of Banana Baked Oatmeal
Opt for decadent Chocolate Banana Muffins or Easy Chocolate Banana Bread

Ingredients
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1 ¼ cups mashed very ripe bananas (3 medium bananas)
½ cup butter
2/3 cup granulated sugar
2 large eggs (or flax eggs for vegan)
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt
1 cup all-purpose flour
½ cup whole wheat flour
¾ cup semi sweet chocolate chips

Instructions

Preheat: Preheat oven to 350 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to cool for a minute before adding to the batter.
Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 ¼ cup. Whisk in the sugar, egg, and vanilla extract. Add the browned butter once it’s ready.
Add the baking soda, cinnamon, kosher salt, all-purpose flour, and whole wheat flour to another bowl and mix. Add to the bowl with the wet ingredients and stir together with a spoon. Gently fold in ½ cup chocolate chips.
Bake: Pour the batter into the loaf pan and top with the remaining ¼ cup chocolate chips. Bake 55 to 60 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan. Optional: add a sprinkle of flaky sea salt when you remove the bread from the oven.
Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

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