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Irresistible Brown Butter Banana Bread Recipe with Dark Chocolate Swirl

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A moist and flavorful banana bread enhanced with nutty brown butter and a decadent dark chocolate swirl, perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter
  • 3 medium very ripe bananas (about 1 1/2 cups mashed)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (130g) dark chocolate chips or chunks

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts, then foam and bubble. After about 5 minutes, solids will turn golden brown and smell nutty. Remove from heat immediately to avoid burning. Transfer browned butter to a large mixing bowl and let cool for 5 minutes.
  2. Prepare the bananas: Peel and mash 3 very ripe bananas in a separate bowl until mostly smooth but with some small chunks remaining.
  3. Mix sugars and eggs: Add 3/4 cup granulated sugar and 1/4 cup brown sugar to the browned butter. Whisk in 2 large eggs one at a time, then add 1 teaspoon vanilla extract. Mix until smooth and slightly fluffy.
  4. Combine bananas: Stir the mashed bananas into the wet ingredients until evenly combined.
  5. Mix dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Combine wet and dry: Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no flour streaks remain.
  7. Add chocolate: Fold in half of the 3/4 cup dark chocolate chips. Pour half the batter into a greased or parchment-lined 9×5 inch loaf pan.
  8. Create the chocolate swirl: Sprinkle half of the remaining chocolate chips on top of the batter in the pan. Pour the remaining batter over, then top with the last of the chocolate chips. Use a butter knife to gently swirl the chocolate chips through the batter, creating a marbled effect.
  9. Bake: Preheat oven to 350°F (175°C). Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through if top browns too fast.
  10. Cool: Let bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Watch the butter closely when browning to avoid burning. Do not overmix the batter to keep the bread tender. If the bread browns too fast but is raw inside, lower oven temperature by 25°F and increase baking time by 10-15 minutes. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan butter and dairy-free chocolate.

Nutrition

Keywords: banana bread, brown butter, dark chocolate swirl, easy banana bread, homemade banana bread, moist banana bread, chocolate banana bread

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