Ingredients
Equipment
Method
- Brown the Butter: Melt the 1/2 cup of unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally. The butter will foam, then sizzle, and finally develop golden brown bits at the bottom with a rich, nutty aroma. Immediately remove it from the heat and pour it into your large mixing bowl. Allow it to cool slightly.
- Prep & Preheat: Preheat your oven to 350 degrees F (175 degrees C). Prepare a standard bread loaf pan (9.25 inches long x 5.25 inches wide x 2.75 inches deep) by buttering it thoroughly and then lightly flouring it. This ensures your banana bread will release easily after baking.
- Cream Butter & Sugar: In the large mixing bowl with the slightly cooled browned butter, cream together the 1/2 cup browned butter and 2/3 cup granulated sugar. Continue to beat until the mixture is light, fluffy, and pale in color. Then, add the 2 lightly beaten large eggs and mix until just combined.
- Add Bananas, Vanilla & Sour Cream: In a separate bowl, mash the 3 very ripe bananas with a fork until they reach the consistency of chunky applesauce. Add the mashed bananas to the mixing bowl along with 1/2 teaspoon of vanilla extract and 1/4 cup of full-fat sour cream or Greek yogurt. Mix on low speed until everything is just blended.
- Combine Dry Ingredients & Spices: In a separate medium bowl, whisk together the dry ingredients: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon freshly grated nutmeg. Whisk everything together thoroughly to ensure the spices are evenly distributed.
- Combine Wet & Dry: Gradually add these dry ingredients to the wet ingredients in the mixing bowl. Mix on low speed only until the flour is just incorporated. Be careful not to overmix, as this can develop the gluten too much, resulting in a tough, dense banana bread.
- Fold & Bake: Gently fold in 3/4 cup of the semisweet chocolate chips into the batter. Transfer the batter to your prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top of the batter in the pan. This creates a beautiful, melty chocolate topping. Bake at 350 degrees F for 55-65 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean.
- Cool: Once baked, let the chocolate chip banana bread rest in the loaf pan for 10 minutes. This allows it to set up before you try to move it. After 10 minutes, carefully transfer the banana bread from the pan to a wire rack to cool completely. For the best slicing and texture, I always recommend letting it cool fully.
Nutrition
Notes
For the best results, use very ripe bananas and ensure your butter and eggs are at room temperature. Avoid overmixing the batter once flour is added to prevent a tough texture. Sprinkle extra chocolate chips on top before baking for a beautiful finish. Store leftovers in an airtight container at room temperature for 3-4 days or freeze for up to 3 months. Serve warm for melty chocolate chips! Nutrition information is estimated based on common ingredients and serving sizes and may vary.