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Small Batch Chocolate Chip Banana Bread

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This small-batch chocolate chip banana bread is perfectly sized for two people, featuring browned butter for a nutty depth and extra-ripe bananas for intense flavor. It’s moist, tender, and packed with chocolate in every bite, converting even the most skeptical banana bread critics.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 medium very ripe bananas (about 1 cup mashed)
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 6-cup loaf pan with parchment paper, leaving an overhang on the two long sides.
  2. Brown the butter: Place the 1/2 cup (113g) unsalted butter in a small saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 4-5 minutes, the butter will turn from yellow to golden and then to a deep amber color with brown specks. Remove from heat immediately and pour into a large mixing bowl to stop cooking.
  3. Cool the butter slightly for about 5 minutes until warm but not hot.
  4. Add the sugar: Whisk the 1/2 cup (100g) granulated sugar into the warm browned butter until well combined, about 30 seconds.
  5. Add the egg and vanilla: Crack the room-temperature egg into the bowl and add 1 teaspoon vanilla extract. Whisk until smooth, glossy, and pale yellow, about 1 minute.
  6. Mash the bananas: In a separate small bowl, mash the 2 very ripe bananas with a fork or potato masher until mostly smooth with just a few small lumps (about 1 cup).
  7. Combine wet ingredients: Add the mashed bananas to the butter-sugar-egg mixture and stir with a rubber spatula until combined.
  8. Mix dry ingredients: In a medium bowl, whisk together 1 cup (125g) all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  9. Fold dry into wet: Add the dry ingredients to the wet ingredients all at once. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
  10. Fold in the chocolate chips: Add 1/2 cup (90g) semi-sweet chocolate chips, reserving about 2 tablespoons for the top. Fold gently 4-5 times to distribute evenly.
  11. Transfer to the pan: Scrape the batter into the prepared loaf pan and spread into an even layer. Sprinkle reserved 2 tablespoons of chocolate chips on top.
  12. Bake for 40-50 minutes. At 35 minutes, start checking for doneness. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs attached. If top browns too quickly, tent loosely with aluminum foil for the last 10-15 minutes.
  13. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then use parchment paper handles to lift it out and transfer to the wire rack to cool completely, at least 1 hour.

Notes

Browning the butter adds a nutty, caramelized depth. Mash bananas until practically liquid for even flavor distribution. Do not overmix the batter to avoid tough bread. Let cool completely before slicing to prevent crumbling. Bread tastes even better on day two.

Nutrition

Keywords: small batch banana bread, chocolate chip banana bread, easy banana bread, browned butter banana bread, small loaf banana bread

Find it online: https://bitesienna.com/small-batch-chocolate-chip-banana-bread-easy-recipe/