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Sliced chocolate chip banana bread loaf on a wooden board showing moist crumb

Chocolate Chip Banana Bread

A moist chocolate chip banana breadbuilt around weighing the mashed banana precisely, with browned butter foradded depth.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups mashed ripe banana about 350g
  • 1/2 cup unsalted butter
  • 3/4 cup light brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 1/4 cups semi-sweet chocolate chips divided
  • 1/2 cup chopped walnuts toasted (optional)

Method
 

  1. Brown the butter, 5 minutes, until flecked brown.
  2. Cool 5 minutes, whisk in brown sugar until grainy.
  3. Add banana, eggs, and vanilla, whisk until smooth.
  4. Whisk together flour, baking soda, salt, and cinnamon separately.
  5. Fold dry ingredients into wet mixture until just combined.
  6. Toss 1 cup chocolate chips in flour, fold in along with walnuts.
  7. Pour batter into prepared pan, top with remaining chocolate chips.
  8. Bake at 350°F for 55 to 65 minutes, tenting with foil if needed.
  9. Test with a toothpick for moist crumbs, not wet batter.
  10. Cool in pan 15 minutes, then transfer to a rack to cool fully.

Notes

Storage: Wrap tightly, store at room temperature up to 4 days. Freezes whole or sliced up to 3 months.
Allergen note: Contains dairy, egg, gluten, and tree nuts (optional). Plant-based butter and dairy-free chips work for dairy-free; gluten-free flour blend for gluten-free; omit walnuts for nut-free.
Notes: Mashed banana can be weighed and refrigerated a day ahead.