Get ready to sink your teeth into one of the tastiest banana breads around! Enhanced with the warming flavors of brown butter and cinnamon, and finished off with a generous portion of sweet chocolate chunks. Of course, I have been loooving this banana bread lately! It’s perfect next to my morning cup of coffee or after dinner dessert.
Classic banana bread is a staple recipe in any kitchen. Great for using up those overripe bananas I have piling up on my counter or stashed in my freezer. But it’s fun to change up the classics now and then.
The simple change of using melted browned butter instead of oil brings a greater depth of flavor to the bread while still retaining moistness. Toss in a good helping of chocolate, a dash of cinnamon and you’ve easily up’d your banana bread game with items already in your kitchen. Win!
Beautifully golden brown bread guaranteed to make your kitchen smell incredible! What more do you need? Now roll up your sleeves, throw on an apron and get started on some Sunday baking friends!
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Brown Butter Chocolate Chunk Banana Bread
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Description
One of the best banana breads you’ll try! Quick and easy to make. This bread is soft, moist and layered with flavors of nutty brown butter, brown sugar, cinnamon and sweet chocolate chunks!
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups very ripe bananas, mashed (about 3 large bananas)
- 3/4 cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 8 oz dark or semi sweet chocolate chunks
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan and set aside.
- In a small saucepan (preferably a light colored one) melt the butter over medium heat. The butter will begin to bubble and foam. Continue cooking over a medium-low to medium heat, swirling the pan occasionally, until the butter begins to brown in color and smell nutty. You should see small brown particles on the bottom of the pan. Keep a close eye on it, as you don’t want the butter to burn. Remove from heat and transfer the butter to a separate small bowl or measuring cup. Let cool.
- In a medium bowl, whisk together flour, baking soda, cinnamon and salt.
- In a large bowl, whisk together mashed bananas, cooled browned butter, brown sugar, eggs, and vanilla. Add the dry ingredients to the banana mixture and stir together just until there are no more streaks of flour. Fold in the chocolate chunks.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a skewer comes out clean from the center of the bread. If needed, tent foil over the pan about halfway into baking to prevent over browning.
- Allow to cool for 10 minutes in the pan set on a wire rack. Remove bread from pan and allow to cool completely. Store the bread well wrapped in cling-film, or in an airtight container, at room temperature or in the fridge.
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