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Crispy Brown Butter Banana Bread Recipe with Melted Chocolate Chunks Easy and Perfect

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A rich and nutty banana bread featuring browned butter and gooey melted chocolate chunks, delivering a crispy crust and tender crumb. Perfect for a cozy treat or sharing with friends.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup (113g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (175g) semi-sweet or bittersweet chocolate chunks

Instructions

  1. Brown the Butter (about 5 minutes): In a medium saucepan over medium heat, melt butter. It will foam and then turn a golden brown with nutty aroma. Watch carefully; once you see brown specks and smell the nutty scent (about 3-4 minutes), remove from heat and transfer to a heatproof bowl to cool slightly.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease your 9×5-inch loaf pan and line it with parchment paper for easier release.
  3. Mash Bananas: In a large bowl, mash the ripe bananas until smooth but with some small lumps remaining for texture.
  4. Mix Wet Ingredients: Add the browned butter (cooled but still liquid), granulated sugar, brown sugar, eggs, and vanilla extract to the bananas. Stir gently until combined. Don’t overmix; just enough to blend.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Fold Dry into Wet: Add the dry ingredients to the banana mixture in thirds, folding carefully with a spatula to keep the batter light. Stop mixing once the flour streaks disappear.
  7. Add Chocolate Chunks: Gently fold in the chocolate chunks, saving a few to sprinkle on top for a pretty finish.
  8. Pour and Smooth: Transfer the batter to the prepared loaf pan and smooth the top with your spatula. Scatter remaining chocolate chunks evenly on the surface.
  9. Bake: Bake for 55-65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter. The edges should be golden and crisp.
  10. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Watch the butter carefully when browning to avoid burning. Use chocolate chunks instead of chips for gooey pockets. If the bread browns too fast on top, tent with foil after 40 minutes. Let the bread cool completely before slicing to allow chocolate to set.

Nutrition

Keywords: banana bread, brown butter, chocolate chunks, crispy crust, easy banana bread, homemade banana bread, dessert, snack

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