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‍Moist, rich, and bursting with chocolate — this Brown Butter Banana Bread with Chocolate Chips is your next go-to loaf. Made with Greek yogurt, ripe bananas, and nutty brown butter, this elevated classic is everything a banana bread should be: tender, flavorful, and completely irresistible.

Whether you're baking to use up overripe bananas or want a dessert-worthy snack with your afternoon coffee, this recipe is easy, crowd-pleasing, and loaded with warm, toasty notes in every bite.

Why Brown Butter?

Brown butter transforms basic banana bread into something extraordinary. By gently toasting the butter until golden and nutty, you add depth and an amaretto-like richness that pairs beautifully with sweet bananas and melty chocolate chips.

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What Makes the BEST Banana Bread?

Unsalted Butter (½ cup / 113g, browned)

• Why: Brown butter adds a rich, nutty, almost caramelized flavor that elevates traditional banana bread. It deepens the flavor without adding extra sweetness.
• Pro tip: Let it cool slightly before mixing to prevent curdling the eggs.

Brown Sugar (½ cup / 110g, packed)

• Why: Brown sugar adds sweetness and moisture, thanks to its molasses content. It also helps the loaf caramelize slightly on the outside.
• Bonus: Balances the tang of Greek yogurt and the bittersweet chocolate.

Large Eggs (2)

• What does eggs do to banana bread?: Eggs bind the batter, add richness, and contribute to structure and lift. Essential for that tender crumb without crumbling apart.

Whole Milk Greek Yogurt (¾ cup / 6 oz)

• Why: Greek yogurt adds moisture and creates a soft, rich crumb. Its acidity also activates the baking powder for a better rise.
• Alternative: Can be swapped with sour cream or buttermilk for a similar effect.

Ripe Bananas (3 large / 375g mashed)

• Why: The star ingredient! Bananas provide natural sweetness, moisture, and structure. The riper they are, the sweeter and more flavorful your bread will be. Best for the banana peels to have brown spots.

Vanilla Extract (2 tsp)

• Why: Enhances and rounds out the flavors of banana, brown butter, and chocolate. A warm, aromatic note that makes the loaf smell as good as it tastes.

All-Purpose Flour (2 cups / 240g)

• Why: Provides structure. The amount is balanced so the bread holds together without becoming dense.
• Tip: Spoon and level flour to avoid adding too much, which can dry the bread.

Salt (1 tsp)

• Why: Essential to balance the sweetness and deepen flavor. Salt also enhances the nuttiness of the brown butter and richness of the chocolate.

Baking Powder (1½ tsp)

• Why: The main leavening agent here, it helps the banana bread rise and creates a soft, fluffy texture.
• Note: Balanced with the acidity of Greek yogurt for best lift.

Mini Chocolate Chips (1 cup / 180g, semi-sweet)

• Why: Adds rich, melty pockets of chocolate in every bite. Mini chips distribute more evenly than regular chips, giving you perfect chocolate-to-banana ratios throughout
• ‍Alternative: Feel free to use dark chocolate chips

How To Make Brown Butter Chocolate Chip Banana Bread

1. Brown the Butter

In a small saucepan, melt the butter over medium heat. Stir constantly until the butter foams, then turns golden with brown bits forming at the bottom (about 4–5 minutes). Remove from heat and pour butter in a large bowl and let it cool for 5–10 minutes.

2. Preheat & Prep

Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.

3. Mix the Dry Ingredients

In a separate bowl whisk the flour, salt, and baking powder.

4. Mix the Wet Ingredients

Once the brown butter has cooled, in the large bowl, add th brown sugar and whisk together until smooth. Add eggs, Greek yogurt, vanilla, and mashed bananas. Whisk until fully combined.

5. Add the Dry Ingredients

Use a spatula and gently fold the dry ingredients into the wet until just combined — don’t overmix! Overmixing will cause the banana bread to be dense.

6. Add Chocolate Chips

Fold in the mini chocolate chips, reserving a handful for the top of the loaf desired.

7. Bake

Pour the batter into the prepared pan. Sprinkle with reserved chocolate chips and bake for 50-55 minutes, or until a toothpick comes out with moist crumbs.

8. Cool & Slice

Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack, gently removing the parchment paper. Cool completely at least 30 minutes before slicing for clean, tender cuts.

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Tips for the Moistest Banana Bread

• Use overripe bananas — heavily speckled or almost black is best.
• Don’t overmix once you add the flour.
• Full-fat Greek yogurt keeps the crumb moist and tender.
• Let the banana bread rest overnight wrapped — the flavor gets even better.

Serving Suggestions

• Enjoy warm slices with a pat of  butter and a sprinkle of flaky sea alt
• Llightly toast and pair with coffee.
• This banana bread also freezes beautifully — just wrap tightly and freeze in slices for an easy weekday treat.

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FAQ

Can I use oil instead of butter?

Yes — but you’ll lose the rich, nutty flavor of brown butter, which is key to this recipe. If you must swap, use a neutral oil (like canola or avocado) and add a small pinch of cinnamon or espresso powder to deepen the flavor.

What if I don’t have Greek yogurt?

You can substitute with sour cream, buttermilk, or plain regular yogurt in equal amounts. Just make sure it’s full-fat for the best texture and moisture.

Can I use frozen bananas?

Absolutely. Just thaw completely and drain any excess liquid before mashing. Frozen bananas often create an even moister loaf.

What is the number one mistake made when making banana bread?

Overmixing batter develops too much gluten, especially with all-purpose flour, leading to a dense, rubbery, or tough texture instead of the soft, tender crumb banana bread is known for.

How to avoid it:

• Use a spatula (not a whisk or mixer) to gently fold the dry ingredients into the wet.
• Stop mixing as soon as you no longer see dry flour streaks. It’s okay if the batter is a little lumpy.
• Add-ins like chocolate chips or nuts should be folded in at the very end to minimize stirring.

How can I tell when banana bread is done baking?

Check at 55 minutes. Insert a toothpick into the center — it should come out with moist crumbs but no wet batter. If the top browns too quickly, tent with foil.

How to Tent with Foil:

1. Tear a sheet of aluminum foil large enough to cover your loaf pan.
2. Gently curve it into a dome shape (like a tent) so it doesn’t touch the batter or top of the bread.
3. Lightly place it over the pan after about 30–40 minutes of baking — when the top is golden but the center still needs time.
4. Remove it for the last 5–10 minutes if you want the top to crisp up slightly.

Can I make this banana bread gluten-free?

Yes! Substitute with a 1:1 gluten-free baking flour that contains xanthan gum. The texture may be slightly more crumbly but still delicious.

Can I freeze this banana bread?

Yes — it freezes beautifully. Let the loaf cool completely, slice it, and wrap individual pieces in plastic wrap or parchment. Freeze in an airtight container for up to 3 months. Toast from frozen or microwave for 30–60 seconds.

Can I use regular chocolate chips?

You can, but mini chocolate chips give a better chocolate-to-bite ratio and don’t sink to the bottom. If using full-size chips, toss them with 1 tsp flour before folding in.

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