Moist Banana Chocolate Chip Bread Recipe with Dark Chocolate Chunks

Why You Will Love This Bread

• Browned Butter: Browning the butter adds nutty, caramelized notes that elevate the loaf.
• Perfect Use of Brown Bananas: Ripe bananas give the bread natural sweetness and a tender crumb.
• One Bowl: The recipe is simple and only requires one mixing bowl and a spoon or spatula.

Ingredient Notes

Full measurements and detailed instructions are in the recipe card below.

1. Step 1: Preheat the oven to 350°F (175°C). Prepare a 9×5-inch loaf pan with nonstick spray or line it with parchment.
2. Step 2: Brown ½ cup (1 stick) of butter in a medium saucepan over medium heat. Let it cook past foaming until it turns golden brown and smells nutty, stirring constantly. Transfer to a heatproof bowl to cool (refrigerate 10–15 minutes to speed cooling).

3. Step 3: In a large bowl, mash 1–1½ cups (about 2 ripe) bananas. Stir in the cooled browned butter, then add 1¼ cups (250 g) granulated sugar, 2 large eggs and 2 teaspoons vanilla. Mix until combined.
4. Step 4: Stir in 1 teaspoon baking soda, ¾ teaspoon salt and ½ teaspoon cinnamon (optional). Add half the 2 cups (280 g) flour, then ½ cup (120 g) buttermilk, then the remaining flour—mix gently to avoid overworking the batter.

5. Step 5: Fold in 1 cup (180 g) chocolate chips.
6. Step 6: Pour the batter into the prepared pan and scatter a few extra chips on top.

7. Step 7: Bake 55–60 minutes. Insert a toothpick into the center where the loaf cracks—if it comes out clean the bread is done. The loaf will also pull away from the pan sides when finished. Allow to cool before removing and slicing.

Expert Baking Tips

• If you don’t have buttermilk, use Greek yogurt or sour cream; a 50/50 mix works well.
• Avoid opening the oven early to check the loaf—sudden temperature changes can cause it to sink.
• For precision measure flour by grams. If using cups, spoon flour into the cup and level it to avoid packing.

No. You can melt ½ cup of butter instead or substitute oil if needed.

Yes. The batter makes about 14–16 muffins; bake 18–22 minutes.

Gooey centers usually mean it needs a few more minutes in the oven. Test where the loaf cracks with a toothpick. Letting the bread cool fully before slicing also helps—it continues to set as it rests.

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Ingredients

• ½ cup (113.5 g) butter, browned and cooled
• 1¼ cups (250 g) granulated sugar
• 2 large eggs
• ½ cup (120 g) buttermilk
• 1–1½ cups (225 g) mashed ripe bananas (about 2 bananas)
• 2 tsp vanilla
• 2 cups (280 g) all-purpose flour (optional: substitute ½ cup whole wheat)
• 1 tsp baking soda
• ¾ tsp salt
• ½ tsp cinnamon (optional)
• 1 cup (180 g) chocolate chips

Instructions

• Preheat your oven to 350°F. Spray a 9×5 loaf pan with nonstick spray or line with parchment.
• Brown ½ cup (1 stick) butter in a medium saucepan over medium heat, cooking past foaming until golden brown and nutty. Transfer to a bowl to cool.
• In a large bowl, mash bananas and stir in cooled browned butter. Add sugar, eggs and vanilla; mix until combined.
• Stir in salt, cinnamon and baking soda. Add half the flour, followed by the buttermilk, then the remaining flour. Mix gently to avoid overmixing.
• Fold in chocolate chips.
• Pour batter into the prepared pan and top with extra chocolate chips if desired.
• Bake 55–60 minutes. Test the center with a toothpick; if it comes out clean the loaf is done. Let cool before removing from the pan and slicing.

Notes

If you don’t have buttermilk, Greek yogurt or sour cream are suitable substitutes. For more accurate results measure flour by weight; if using cups spoon flour into the cup and level it to avoid packing.

Nutrition