There’s something magical about the aroma of brown butter pecan chocolate chip banana bread wafting through my kitchen.
Every time I bake this decadent treat, I’m transported back to lazy Sunday mornings at my grandmother’s house.
Today, I’m excited to share my perfected recipe with you, blending the rich nuttiness of brown butter with the sweetness of ripe bananas and the indulgence of chocolate chips.
The Journey to the Perfect Loaf
I’ve always been a fan of classic banana bread, but I wanted to elevate it to new heights. After countless experiments and taste tests (my family didn’t complain!), I struck gold with this brown butter pecan chocolate chip version.
The brown butter adds a toffee-like flavor that complements the bananas beautifully, while the pecans and chocolate chips create a delightful contrast in texture.
Ingredients: The Heart of Our Banana Bread
For this mouthwatering loaf, you’ll need:
- 1/2 cup (113g) unsalted butter, for browning
- 3 ripe bananas, mashed
- 2 large eggs, room temperature
- 1/3 cup (80ml) Greek yogurt
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (188g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (60g) chopped pecans
- 1/2 cup (85g) semi-sweet chocolate chips
The Magic of Brown Butter
The star of this recipe is undoubtedly the brown butter. I discovered its transformative power during a baking workshop in Paris.
To make it, I melt the butter in a light-colored saucepan over medium heat, swirling occasionally. As it cooks, it’ll foam and eventually turn a beautiful amber color with a nutty aroma.
This process usually takes about 5-7 minutes. Be vigilant – it can go from perfect to burnt quickly!
Mixing It All Together
1. I preheat my oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, I mix the mashed bananas, eggs, yogurt, sugars, cooled brown butter, and vanilla until well combined.
3. In a separate bowl, I whisk together the flour, baking soda, and salt.
4. I gently fold the dry ingredients into the wet mixture, being careful not to overmix.
5. Finally, I fold in the chopped pecans and chocolate chips, reserving a handful for topping.
Baking to Perfection
I pour the batter into the prepared loaf pan and sprinkle the reserved pecans and chocolate chips on top.
Into the oven it goes for about 60-65 minutes. I always do the toothpick test – it should come out clean when inserted into the center.
The Hardest Part: Waiting
As tempting as it is to dive right in, I’ve learned that patience pays off. I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
This resting period allows the flavors to meld and the texture to set perfectly.
Serving Suggestions
While this brown butter pecan chocolate chip banana bread is divine on its own, I love to serve it with a smear of salted butter or a dollop of cream cheese.
It pairs wonderfully with a cup of coffee or, my personal favorite, a glass of cold milk.
Storage Tips
In the rare event that there are leftovers, I wrap the cooled bread tightly in plastic wrap or store it in an airtight container.
It stays fresh at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months – perfect for those sudden banana bread cravings!
Why This Recipe Works
After years of baking and teaching cooking classes, I’ve learned that the key to extraordinary banana bread lies in the details. The brown butter adds depth, the Greek yogurt ensures moisture, and the combination of granulated and brown sugar creates the perfect sweetness balance. The pecans and chocolate chips? They’re the crowning glory, adding texture and indulgence to every bite.
More Than Just a Recipe
This brown butter pecan chocolate chip banana bread is more than just a treat – it’s a labor of love. Every time I bake it, I’m reminded of the joy of creating something special from simple ingredients.
Whether you’re a seasoned baker or a novice in the kitchen, I encourage you to try this recipe. It’s a surefire way to impress your family, friends, or even just treat yourself to something extraordinary.
Remember, baking is both an art and a science. Don’t be afraid to experiment and make this recipe your own.
Maybe you’ll add a sprinkle of cinnamon or swap the pecans for walnuts. Whatever you do, enjoy the process and savor every bite of your creation.
Happy baking, and do let me know how your brown butter pecan chocolate chip banana bread turns out.
Print
Brown Butter Pecan Chocolate Chip Banana Bread Recipe
Ingredients
- 1/2 cup (113g) unsalted butter (for browning)
- 3 ripe bananas, mashed
- 2 large eggs, at room temperature
- 1/3 cup (80ml) Greek yogurt
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (188g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (60g) chopped pecans
- 1/2 cup (85g) semi-sweet chocolate chips
Instructions
- Brown the Butter:
Melt the butter in a light-colored saucepan over medium heat. Swirl occasionally as the butter foams and turns golden brown, with a nutty aroma. This usually takes about 5-7 minutes. Be careful not to burn it! Let the brown butter cool slightly. - Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper. - Mix Wet Ingredients:
In a large bowl, combine the mashed bananas, eggs, Greek yogurt, granulated sugar, brown sugar, cooled brown butter, and vanilla extract. Mix well until everything is fully incorporated. - Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. - Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can affect the texture of your banana bread. - Add Nuts and Chocolate Chips:
Fold in the chopped pecans and chocolate chips, saving a small handful of each to sprinkle on top. - Bake the Banana Bread:
Pour the batter into the prepared loaf pan. Sprinkle the reserved pecans and chocolate chips on top. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Bread:
Allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This resting period helps the flavors meld and the texture set perfectly.
Notes
- The brown butter gives the banana bread a rich, toffee-like flavor that takes the bread to a whole new level.
- The Greek yogurt ensures that the bread stays moist, while the mix of granulated and brown sugars creates the perfect balance of sweetness.
- You can customize the recipe by using walnuts instead of pecans or adding a dash of cinnamon for extra flavor.