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Ultra-Moist Brown Butter Banana Bread Recipe with Chocolate Chunk Swirl

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A rich and moist banana bread featuring nutty brown butter and a luscious chocolate chunk swirl, perfect for cozy moments and crowd-pleasing occasions.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 6 tablespoons unsalted butter
  • 1 3/4 cups all-purpose flour (220 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar (100 g)
  • 1/4 cup granulated sugar (50 g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chunks (170 g), bittersweet or semisweet
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/2 teaspoon cinnamon

Instructions

  1. Brown the butter: Place 6 tablespoons (85 g) of unsalted butter in a medium saucepan over medium heat. Stir occasionally. After 5-7 minutes, the butter will melt, foam, then turn golden with brown specks and emit a nutty aroma. Remove from heat and pour into a bowl to cool slightly (about 10 minutes).
  2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  3. Mash the bananas in a large bowl until mostly smooth with some small chunks remaining.
  4. Add 1/2 cup brown sugar, 1/4 cup granulated sugar, and 2 large eggs to the bananas. Stir until combined.
  5. Stir in 1 teaspoon vanilla extract and the cooled brown butter. Mix gently.
  6. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and if using, 1/2 teaspoon cinnamon.
  7. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  8. Reserve 1/4 cup of chocolate chunks. Fold the remaining chocolate chunks into the batter evenly.
  9. Pour half the batter into the prepared loaf pan. Sprinkle the reserved chocolate chunks in a swirl pattern over the batter. Top with the remaining batter and gently swirl the chocolate through the top layer with a knife.
  10. Bake for 55-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It should come out with a few moist crumbs but no wet batter.
  11. Cool the bread in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning; it should be golden with brown flecks and smell nutty. Avoid overmixing the batter to keep the bread tender. If the top browns too quickly, tent with foil and continue baking. Let the bread cool completely before slicing to prevent gumminess.

Nutrition

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

Find it online: https://zorbmeal.com/ultra-moist-brown-butter-banana-bread-recipe-with-chocolate-chunk-swirl-easy-and-best/