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Ultra-Moist Chocolate Chip Banana Bread Recipe with Brown Butter and Espresso

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A rich and moist banana bread enhanced with nutty brown butter and a subtle espresso note that perfectly complements the chocolate chips. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1/2 cup (113g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) packed brown sugar (preferably dark brown)
  • 2 large eggs, room temperature
  • 1 3/4 cups (220g) all-purpose flour (can substitute gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet or dark chocolate chips

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt 1/2 cup (113g) of unsalted butter. Stir continuously as it foams and turns golden brown with tiny browned bits forming at the bottom (about 5 minutes). Remove from heat and let cool for 5 minutes.
  2. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray and optionally line with parchment paper for easier removal.
  3. Mash Bananas: In a large mixing bowl, mash 3 medium ripe bananas with a fork until mostly smooth but still slightly textured.
  4. Mix Wet Ingredients: Add the cooled browned butter, 3/4 cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract to the mashed bananas. Stir gently until combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon espresso powder.
  6. Incorporate Dry into Wet: Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula. Avoid overmixing; batter should be slightly lumpy but uniform.
  7. Add Chocolate Chips: Fold in 1 cup semi-sweet chocolate chips evenly through the batter.
  8. Pour Batter into Pan: Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  9. Bake: Bake for 55-60 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Check at 50 minutes to avoid over-baking.
  10. Cool: Let the bread cool in the pan on a wire rack for 15 minutes before removing it to cool completely.

Notes

If the top browns too fast, tent loosely with foil halfway through baking. Toss chocolate chips in a little flour before folding in to prevent sinking. Use ripe bananas for best sweetness and moisture. Avoid overmixing to keep bread tender. Espresso powder enhances chocolate flavor without overpowering. For gluten-free, use a gluten-free flour blend with xanthan gum. Vegan adaptation possible with flax eggs and browned coconut oil.

Nutrition

Keywords: banana bread, chocolate chip banana bread, brown butter banana bread, espresso banana bread, moist banana bread, easy banana bread recipe, homemade banana bread

Find it online: https://tablemira.com/ultra-moist-chocolate-chip-banana-bread-recipe-with-brown-butter-and-espresso-perfect-for-easy-homemade-baking/