Ultimate Brown Butter Banana Bread Recipe with Chocolate & Hazelnuts

Last Updated on 2 months by Neha Deshmukh

Ultimate Brown Butter Banana Bread Recipe with Chocolate & Hazelnuts

Hey everyone! If you’re anything like me, you always have a bunch of overripe bananas sitting on your counter, just begging to be turned into something delicious. And honestly, what’s better than banana bread? Well, brown butter banana bread with chocolate and hazelnuts, of course! I first made this when my sister was visiting, and it disappeared within hours. It’s become a family favorite ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average banana bread. Browning the butter adds a nutty, caramel-like depth of flavor that takes it to a whole new level. The chocolate chips and toasted hazelnuts provide the perfect textural contrast, and honestly, it’s just incredibly comforting. It’s easy enough for a weeknight bake, but special enough to impress guests. Plus, who doesn’t love a good excuse to use up those spotty bananas?

Ingredients

Here’s what you’ll need to make this amazing banana bread:

• 1 cup (120g) all-purpose flour
• 1 teaspoon (5g) cinnamon
• 1 teaspoon (6g) salt
• 1 teaspoon (4g) baking soda
• 2 large eggs, at room temperature
• 3 ripe bananas [around 1 ½ cups (360ml) mashed banana]
• ½ cup (113g) brown butter, unsalted [1 stick]
• ½ cup (120ml) sour cream
• 1 cup (200g) granulated white sugar
• 1 teaspoon (5ml) vanilla extract
• ½ cup (85g) semi-sweet chocolate chips
• ¼ cup (30g) toasted hazelnuts, chopped

Ingredient Notes

Let’s talk ingredients! This is where the magic really happens.

• Brown Butter: Don’t skip this step! Browning the butter creates a wonderfully nutty flavor that’s essential to this recipe. It takes a little patience, but trust me, it’s worth it.
• Ripe Bananas: The riper, the better! Those super-spotted bananas are perfect. They’re sweeter and mash more easily. If you don’t have any ripe ones, I’ll share a quick tip in the FAQs section.
• Toasted Hazelnuts: Toasting the hazelnuts brings out their flavor and adds a lovely crunch. You can toast them in a dry pan on the stovetop or in the oven.
• Bananas in India: Did you know that India grows many different varieties of bananas? From the small, sweet Elaichi bananas to the larger Rajapuri variety, each has a unique flavor. Any sweet, ripe banana will work beautifully in this recipe!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, sift together the flour, cinnamon, salt, and baking soda. Set this aside – we’ll need it later.
3. Now for the good stuff: melt the butter in a light-colored pan over medium heat. Keep stirring until it turns golden brown and smells wonderfully nutty. Let it cool slightly. This is your brown butter!
4. In a large mixing bowl, beat the brown butter and eggs together for 3-4 minutes until light and fluffy. Add the sugar and beat for another 2-3 minutes.
5. Mix in the mashed bananas, sour cream, and vanilla extract until everything is smooth and combined.
6. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix! Stir in the chocolate chips and chopped hazelnuts.
7. Pour the batter into the prepared loaf pan and bake for 30 minutes. Then, loosely cover the pan with foil and continue baking for another 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool completely on a wire rack before slicing and enjoying. Seriously, the hardest part is waiting!

Expert Tips

• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough banana bread. Gently fold the ingredients together until just combined.
• Room Temperature Ingredients: Using room temperature eggs helps them emulsify better with the butter, creating a lighter, fluffier texture.
• Cool Completely: I know it’s tempting to slice into it right away, but letting the banana bread cool completely allows it to set properly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend Priya swears by using flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and plant-based sour cream for a delicious vegan version.
• Gluten-Free Adaptation: My mom, who’s gluten-free, loves using a good quality gluten-free flour blend. Just make sure it contains xanthan gum.
• Spice Level: Add a pinch of nutmeg or cardamom to the dry ingredients for a warm, aromatic twist.
• Festival Adaptations: This banana bread makes a wonderful Diwali gift! Package slices beautifully with a ribbon. It’s also a cozy Christmas breakfast option.

Serving Suggestions

This banana bread is delicious on its own, but it’s even better with a smear of butter or a dollop of cream cheese. A cup of chai or coffee is the perfect accompaniment!

Storage Instructions

Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.

FAQs

• What is the best way to ripen bananas quickly? Place the bananas in a paper bag with an apple or tomato. The ethylene gas released by these fruits will speed up the ripening process.
• Can I use different nuts instead of hazelnuts? Absolutely! Walnuts, pecans, or almonds would all be delicious.
• How do I prevent the banana bread from becoming too dense? Don’t overmix the batter, and make sure your baking soda is fresh.
• What does “browning the butter” achieve in this recipe? Browning the butter adds a nutty, caramel-like flavor that elevates the entire banana bread. It’s a game-changer!
• Can this banana bread be frozen? Yes! Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag.