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Caramelized Brown Butter Chocolate Chip Banana Bread

The Ultimate Brown Butter Chocolate Chip Banana Bread: A Recipe You’ll Cherish

Prepare to experience the most divine banana bread you’ve ever tasted. This isn’t just any banana bread; it’s the Ultimate Brown Butter Chocolate Chip Banana Bread, baked to perfection in a classic loaf tin. What sets it apart? The magical infusion of brown butter, which imparts an irresistible nutty, caramel depth, alongside pockets of rich, melty dark chocolate that create an extraordinary flavor and texture in every single bite. This recipe is meticulously crafted to produce a loaf that is exceptionally soft, incredibly moist, and wonderfully fudgy – a true masterpiece that will become a staple in your baking repertoire.

A spoon of yogurt and peanut butter on slices of decadent brown butter chocolate chip banana bread, showcasing its moist texture and melty chocolate.
Indulge in the rich flavors of our signature Brown Butter Chocolate Chip Banana Bread.

The secret to its unparalleled moisture and fudgy texture lies in a carefully balanced combination of ingredients: the aforementioned brown butter, creamy Greek yogurt, and a blend of two distinct sugars. This thoughtful medley ensures that every crumb is tender and retains moisture beautifully throughout the baking process, resulting in a super moist chocolate chip banana bread that stays fresh longer. If you’re looking for an equally delicious, transport-friendly option, consider adapting this recipe into delightful Banana Chocolate Chunk Muffins. Either way, you’re in for a treat!

Table of Contents

  • Why You Will Love This Recipe
  • Essential Ingredients
  • Substitutions & Variations
  • Mastering Brown Butter: A Step-by-Step Guide
  • Baking the Perfect Banana Bread: Step-by-Step
  • Expert Baking Tips for Success
  • Frequently Asked Questions
  • Other Recipes You Might Like
  • Brown Butter Chocolate Chip Banana Bread Recipe Card

Why You Will Absolutely Adore This Brown Butter Chocolate Chip Banana Bread

This isn’t just another banana bread recipe; it’s an experience. Here’s why this particular brown butter chocolate chip banana bread will earn a permanent spot in your recipe collection:

  • Unrivaled Tenderness and Fudginess: Thanks to the strategic use of brown butter, a blend of sugars, and Greek yogurt, this banana bread boasts an incredibly soft, moist, and fudgy texture that melts in your mouth. It’s a delightful contrast to drier, crumbly banana bread recipes.
  • Exceptional Depth of Flavor: The star ingredient, brown butter, transforms simple butter into a rich, nutty, and subtly caramel-flavored elixir. This elevates the entire loaf, creating a sophisticated taste profile that complements the sweet bananas and dark chocolate perfectly. You won’t find this complexity in ordinary banana bread!
  • Versatile Mix-Ins for Every Palate: While dark chocolate chips are a personal favorite, this recipe is a fantastic canvas for your creativity. Feel free to experiment with various additions like chopped walnuts, pecans, hazelnuts, or even a sprinkle of cinnamon or nutmeg for an aromatic twist. The possibilities are endless, making it easy to customize to your craving.
  • The Perfect Solution for Overripe Bananas: Say goodbye to food waste! This recipe actively encourages the use of very ripe, even seemingly “past their prime,” bananas. The darker the skins, the sweeter and more flavorful they become, contributing natural sweetness and moisture to the bread. It’s a truly minimal-waste recipe that turns forgotten fruit into a magnificent treat.
  • A Crowd-Pleaser for Any Occasion: Whether it’s for a cozy breakfast, a comforting afternoon snack, a thoughtful homemade gift, or a potluck dessert, this brown butter chocolate chip banana bread is guaranteed to impress. Its inviting aroma and irresistible taste make it a beloved choice for friends and family alike.

Essential Ingredients for Your Perfect Loaf

For a comprehensive list of exact measurements, please refer to the detailed recipe card at the bottom of this page.

Very Ripe Bananas: The star of the show! You’ll need approximately four medium-sized, very ripe bananas. The key here is ripeness – look for bananas with plenty of brown spots or even entirely black skins. As bananas ripen, their starches convert into sugars, intensifying their sweetness and making them incredibly soft and easy to mash, which translates to a more flavorful and moist banana bread. Don’t be shy; the darker, the better!

Unsalted Butter: This is the foundation for our incredible brown butter. Using unsalted butter allows you to control the overall saltiness of the recipe, ensuring perfect balance. It’s transformed into brown butter to introduce a nutty, caramelized depth that defines this recipe.

Light Soft Brown Sugar: This isn’t just for sweetness; brown sugar contains molasses, which is hydroscopic, meaning it attracts and retains moisture. This property is crucial for achieving that signature soft, fudgy, and incredibly moist texture in your banana bread. It also adds a subtle caramel note that pairs wonderfully with the brown butter.

Granulated Sugar (or Caster/Superfine Sugar): Complementing the brown sugar, granulated sugar provides clean sweetness and helps create a tender crumb. Caster sugar (superfine sugar) works beautifully here due to its finer crystals, which dissolve more readily into the batter, ensuring a smooth texture. Golden caster sugar is also an excellent option, adding a touch more warmth.

Large Eggs: Eggs act as a binding agent, providing structure and richness to the banana bread. They also contribute to the loaf’s overall moisture and tenderness.

Vanilla Extract: A classic flavor enhancer, vanilla extract beautifully complements the sweet bananas and rich chocolate, tying all the flavors together with its aromatic warmth.

Thick Greek Yogurt: This is another secret weapon for moisture and tenderness. Greek yogurt adds a lovely tang and a significant amount of moisture without thinning the batter. Its acidity also reacts with the baking soda, promoting a light and airy crumb structure. If you don’t have Greek yogurt, other soured dairy products work too (see substitutions below).

Bicarbonate of Soda (Baking Soda): Our primary leavening agent. When combined with the acidic ingredients (like Greek yogurt and the ripe bananas themselves), baking soda creates carbon dioxide bubbles, which cause the banana bread to rise, making it light and fluffy.

Plain Flour (All-Purpose Flour): This provides the necessary structure for the loaf. Known as all-purpose flour in the US, it’s a versatile flour that works perfectly for most baking applications, including this delicious banana bread.

Salt: A small amount of salt is essential to balance the sweetness, enhance all the other flavors, and prevent the banana bread from tasting flat. Don’t skip it!

Dark Chocolate (Chips or Chopped): The chocolate chips melt into delightful pockets of rich, bittersweet goodness throughout the loaf. Dark chocolate offers a beautiful contrast to the sweet banana and nutty brown butter. Whether you use store-bought chips or roughly chop a bar of high-quality dark chocolate is up to you; chopped chocolate tends to create more varied, gooey pockets.

Unlock Your Creativity: Substitutions & Variations

This brown butter chocolate chip banana bread recipe is incredibly forgiving and adaptable. Don’t hesitate to personalize it based on your pantry or preferences:

Chocolate Choices:

While dark chocolate is highly recommended for its intense flavor and melty texture, feel free to experiment. You can use milk chocolate chips for a sweeter, creamier profile, or even white chocolate chips for a different kind of indulgence. For a truly luxurious experience, chop up a high-quality chocolate bar – the irregular sizes create beautiful pockets of gooey chocolate throughout the loaf. It’s often more cost-effective too!

Nutty Additions:

For an extra layer of flavor and crunch, nuts are a fantastic addition. Try stirring in chopped walnuts, pecans, almonds, pistachios, or even macadamia nuts. Toasting them lightly before adding will enhance their flavor even further. You can use them alongside or instead of the chocolate chips, depending on your preference.

Dairy Alternatives for Greek Yogurt:

The Greek yogurt is key for moisture and tang. If you don’t have it on hand, you can substitute with other soured dairy products such as sour cream, buttermilk, or crème fraîche. Each will offer a slightly different nuance in flavor and texture, but all will contribute to a wonderfully moist crumb.

Spice It Up:

Add a warming touch with spices like 1 teaspoon of ground cinnamon, a pinch of nutmeg, or even a touch of cardamom. These spices pair beautifully with banana and brown butter.

Dried Fruit Fun:

For a different kind of sweetness and texture, consider folding in a handful of raisins, dried cranberries, or chopped dates. These can be added with or without chocolate and nuts.

Gluten-Free Option:

For those with dietary restrictions, this recipe can often be adapted using a 1:1 gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum for optimal texture. Baking times might vary slightly, so keep an eye on your loaf.

Close-up slices of moist chocolate chip banana bread, showing rich brown color, tender crumb, and generous melted chocolate chunks.
The delightful interior of our Brown Butter Chocolate Chip Banana Bread.

Mastering Brown Butter: The Flavor Foundation

One of the elements that truly elevates this to the best banana bread you’ll ever bake is the addition of brown butter (also known as beurre noisette). If you’re unfamiliar with this culinary marvel, don’t worry – it’s incredibly easy to make and imparts an unparalleled nutty, toasted, and subtly caramel-like flavor that transforms the entire loaf. This simple step adds a gourmet touch and a depth of flavor that is simply irresistible. Let’s break down the process, step by step, to ensure you achieve perfect brown butter every time.

You’ll find detailed visual guidance below, and the complete recipe card is at the very end of this page.

Step 1: Melting butter in a saucepan over medium-high heat.
STEP ONE: Begin by melting your unsalted butter in a light-colored saucepan or skillet over medium-high heat. Using a light-colored pan helps you monitor the color change of the butter solids, which is crucial for preventing burning.
Step 2: Butter foaming and bubbling in the pan, indicating the start of the browning process.
STEP TWO: As the butter melts and heats up, it will begin to foam and bubble. At this stage, the water in the butter is evaporating, and the milk solids are starting to separate from the butterfat. It’s important to stir the butter occasionally, gently scraping the bottom of the pan, to ensure the milk solids brown evenly and don’t stick or burn.
Step 3: Brown butter with toasted milk solids appearing golden brown and emitting a nutty aroma.
STEP THREE: Continue cooking and stirring. The foaming will subside, and you’ll notice small, golden-brown flecks forming at the bottom of the pan. These are the toasted milk solids. At this point, a wonderfully rich, nutty aroma, reminiscent of toasted hazelnuts or caramel, will fill your kitchen. Keep a close eye on it – the transition from perfectly browned to burnt happens quickly! The flecks should be a deep golden brown, but absolutely not black. If they turn black, the butter will taste bitter, and you’ll need to start over.
Step 4: Pouring cooled brown butter into a mixing bowl, ready for the banana bread batter.
STEP FOUR: Immediately remove the pan from the heat and carefully pour the brown butter, including all the nutty milk solids, into a heat-proof mixing bowl. This halts the cooking process and prevents it from burning. Allow the brown butter to cool for about 10-15 minutes. It doesn’t need to be completely cold, but it shouldn’t be boiling hot, as excessively hot butter can scald your eggs when added to the batter. The cooling process also allows the flavors to meld beautifully.

Now Let’s Bake Your Perfect Brown Butter Chocolate Chip Banana Bread!

With your aromatic brown butter ready, we can now proceed to assemble the most delicious banana bread. This section will walk you through the key steps, but remember, the full recipe card with precise measurements and comprehensive instructions is conveniently located at the bottom of this page.

Whisking brown butter with light brown and caster sugars in a mixing bowl.
STEP FOUR (continued): First, preheat your oven to 160°C (325°F) and prepare a 9×5 inch loaf pan by greasing it and lining it with parchment paper, leaving an overhang on the longer sides to easily lift the baked loaf. In your mixing bowl, combine the slightly cooled brown butter with both the light brown sugar and caster sugar. Whisk them together vigorously for about a minute until the mixture is thick, creamy, and well combined. This initial whisking helps to create a light and airy base for your batter.
Mashing very ripe bananas into a bowl before adding to the batter.
STEP FIVE: In a separate bowl, mash your very ripe bananas using a fork until they are mostly smooth with a few small lumps – don’t over-mash, a little texture is good. Add the mashed bananas to the brown butter and sugar mixture. Then, stir in the thick Greek yogurt and a generous splash of vanilla extract. Mix well until all these wet ingredients are thoroughly incorporated, creating a fragrant and smooth base.
Cracking and whisking eggs into the banana bread wet batter mixture.
STEP SIX: Crack the two large eggs directly into the wet ingredients. Whisk the mixture again until the eggs are fully integrated. The batter should now be smooth and uniform, ready for the dry ingredients. Ensure everything is well combined without overmixing, which can lead to a tough texture.
Gently stirring plain flour, bicarbonate of soda, and salt into the banana bread batter.
STEP SEVEN: In a separate small bowl, combine your plain flour, bicarbonate of soda, and salt. Whisk these dry ingredients briefly to ensure they are evenly distributed. Add the dry mixture to your wet batter. Gently stir using a spatula or spoon until *just combined*. It’s crucial not to overmix at this stage; overmixing develops gluten, which can result in a dense, chewy banana bread rather than a tender one. A few streaks of flour are perfectly fine.
Folding dark chocolate chips into the banana bread batter with a spatula.
STEP EIGHT: Finally, gently fold in the dark chocolate chips (or chopped dark chocolate). Mix just until they are evenly distributed throughout the batter. This ensures you get delightful pockets of chocolate in every slice without overworking the batter.
Topping the banana bread batter in the loaf pan with banana slices and extra chocolate chips before baking.
STEP NINE: Pour the luscious batter into your prepared loaf pan, spreading it evenly. For an extra touch of elegance and visual appeal, slice an additional ripe banana in half lengthwise and gently lay the cut sides facing up on top of the batter. If desired, sprinkle a few extra chocolate chips over the top. Bake in your preheated oven for approximately 1 hour to 1 hour and 15 minutes. The baking time can vary depending on your oven, so check for doneness by inserting a wooden skewer or toothpick into the center of the loaf – it should come out with a few moist crumbs attached, but not wet batter. Once baked, let it cool completely in the pan on a wire rack before attempting to slice. This allows the loaf to set and makes for cleaner cuts.

Expert Baking Tips for the Best Brown Butter Chocolate Chip Banana Bread

Achieving banana bread perfection is simple with these helpful tips and tricks:

Embrace the Brown Bananas: The Key to Flavor and Moisture

For truly exceptional brown butter chocolate chip banana bread, the ripeness of your bananas is paramount. You’ll need around four very ripe bananas – the kind with plenty of brown spots, or even skins that have turned completely black. Don’t throw them away! These bananas are naturally sweeter and softer, making them easier to mash and infusing your bread with intense banana flavor and crucial moisture.

Pro-Tip for Ripe Bananas: If you often find bananas ripening too quickly, peel them and store them in an airtight container or freezer bag in your freezer. When a baking craving strikes, simply defrost them at room temperature. They might look a bit mushy and dark, but they are perfectly suited for baking!

Quick Ripening Method: No ripe bananas but a sudden craving? You can speed up the ripening process. Preheat your oven to 150°C (300°F) or 130°C (275°F) fan. Place unpeeled bananas on a baking sheet and bake for 10-30 minutes, checking frequently. The skins will turn shiny black, and the bananas inside will become soft and sweet. Let them cool slightly before peeling and mashing. While not quite as potent as naturally ripened bananas, this method works wonders in a pinch.

Don’t Fear the Brown Butter: It’s Easier Than You Think!

Brown butter might sound fancy, but it’s incredibly straightforward and truly makes all the difference in this recipe. As detailed in the “How to Make Brown Butter” section above, the process involves simply melting butter until the milk solids toast to a golden-brown, releasing a rich, nutty aroma. Follow the step-by-step guide and accompanying images, and you’ll master it in no time. The resulting caramel-nutty notes are absolutely worth this extra step!

Avoid Overmixing Your Batter

Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, rubbery banana bread. A few small lumps or streaks of flour are preferable to a perfectly smooth but dense batter. Gentle folding is key.

The Right Loaf Pan Makes a Difference

A standard 9×5 inch (23×13 cm) loaf pan is ideal for this recipe, ensuring the correct baking time and shape. Make sure to grease and line it properly with parchment paper, leaving an overhang to easily lift the finished loaf out of the pan. This prevents sticking and makes for easy removal.

Patience is a Virtue: Cool Completely

While it’s tempting to dive into a warm loaf straight from the oven, allowing your banana bread to cool completely in the pan on a wire rack is essential. This resting period allows the internal structure to set, the flavors to deepen, and prevents the loaf from crumbling when sliced. Plus, it makes for much cleaner cuts!

Frequently Asked Questions About Brown Butter Chocolate Chip Banana Bread

What exactly is brown butter and why is it special?

Brown butter, or beurre noisette, is simply butter that has been cooked past its melting point until the milk solids separate and toast to a golden-brown color. This process imparts a wonderfully rich, nutty, and subtly caramel-like flavor, transforming the butter’s taste profile. It adds incredible depth and complexity to baked goods like this banana bread, and it’s also a fantastic addition to savory dishes, such as crispy brown butter gnocchi with sage.

Besides chocolate chips, what other mix-ins work well in this banana bread?

While the chocolate chips are a definite favorite, this versatile loaf welcomes many additions! Chopped walnuts, pecans, or hazelnuts would provide a lovely crunch and nutty flavor. You could also try dried cranberries, raisins, or even a sprinkle of cinnamon or ginger for a spiced version. For a simpler take, it’s equally delicious without any added mix-ins, allowing the brown butter and banana flavors to shine.

I want to make this but don’t have ripe bananas. What’s the quick solution?

No problem! You can quickly ripen bananas in the oven. Preheat your oven to 150°C (300°F) or 130°C (275°F) fan. Place unpeeled bananas on a baking sheet and bake for 10-30 minutes, depending on their initial ripeness. Keep an eye on them until their skins turn completely dark brown or black. Once baked, remove them from the oven, let them cool slightly, then peel, mash, and use them as directed in the recipe. This method mimics the sweetness and softness of naturally ripened bananas as closely as possible, ensuring a delicious outcome.

Can I use a different pan size instead of a loaf tin?

Yes, absolutely! If you don’t have a loaf tin, an 8×8 inch (20×20 cm) square baking pan can be used. Just be aware that the baking time will be shorter, typically around 30-35 minutes. Start checking for doneness around the 30-minute mark with a skewer. The square shape might slightly alter the texture compared to a loaf, but it will still be wonderfully moist and delicious.

Can I turn this recipe into muffins?

Yes! This recipe can easily be adapted into muffins. Simply divide the batter among 12 greased or lined muffin cups. Bake at the same temperature (160°C/325°F) for approximately 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. For a dedicated muffin recipe, check out our Banana Chocolate Chunk Muffins.

How should I store this Brown Butter Banana Bread and how long will it last?

To maintain its freshness and moisture, store the completely cooled banana bread in an airtight container at room temperature for up to 5 days. You can also wrap individual slices in plastic wrap before placing them in the container for even longer freshness.

Can I freeze this Brown Butter Banana Bread?

Yes, this banana bread freezes beautifully! Once the loaf is completely cooled, wrap it tightly first in clingfilm (plastic wrap) and then in a layer of aluminum foil. This double-layer protection helps prevent freezer burn. Place it in the freezer, where it will keep well for up to 3 months. To enjoy, simply defrost at room temperature overnight, then store in an airtight container.

What are the best ways to serve this banana bread?

This brown butter chocolate chip banana bread is delicious served as is, at room temperature. For an extra treat, warm a slice slightly in the microwave to melt the chocolate chips into gooey perfection. It’s also fantastic lightly toasted in a pan and served with a dollop of butter and some chopped, toasted pecans. Or, for a decadent touch, pair it with a spoonful of creamy Greek yogurt and a drizzle of peanut butter or a rich caramel sauce. Pure bliss!

Explore More Delicious Recipes You Might Enjoy

If you loved the rich flavors and comforting warmth of this brown butter chocolate chip banana bread, we have plenty more delightful recipes waiting for you to discover. From show-stopping celebration cakes to casual everyday treats, there’s something for every sweet craving:

  • For an indulgent celebration, try our Moist Chocolate Cake, a rich and decadent dessert perfect for any special occasion.
  • If you prefer fruity elegance, our White Chocolate and Raspberry Cake offers a delightful balance of sweet and tart.
  • For a fun and easy baking project, these airy and easy Sfingi Doughnuts (Italian ricotta doughnuts) are a must-try – simple to make and incredibly delicious.
  • Don’t miss our charming Mini Chocolate Tarts with Marshmallow for a bite-sized chocolate fix, or our rustic and comforting Applesauce Fritters.
  • And for another unique banana creation, our Banana Tiramisu is a truly inspired dessert that you absolutely have to experience!

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Moist chocolate chip banana bread slices, a perfect visual of the finished dessert.
★★★★★

5 from 6 votes

Brown Butter Chocolate Chip Banana Bread

By: Margie

A supremely moist, easy, and utterly delicious Brown Butter Chocolate Chip Banana Bread recipe that will quickly become your absolute favorite once you’ve tasted its nutty, fudgy perfection.

Prep: 15 mins
Cook: 1 hr 15 mins
Total: 1 hr 30 mins
Yields: 9 servings
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Ingredients

  • 380 g VERY ripe and mashed banana (approximately 3-4 medium bananas, plus 1 extra banana for decoration)
  • 115 g unsalted butter
  • 100 g light brown sugar
  • 100 g caster sugar (or granulated sugar)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 130 g thick Greek yogurt
  • 1 tsp bicarbonate of soda (baking soda)
  • 180 g plain flour (all-purpose flour)
  • 1/2 tsp salt
  • 140 g dark chocolate, roughly chopped (or use chocolate chips, plus a handful more for sprinkling on top)

Instructions

  • Step 1: Prepare Oven & Pan. Preheat your oven to 160°C (325°F). Grease and line a 9×5 inch (23×13 cm) loaf pan with parchment paper, allowing some overhang on the longer sides.
  • Step 2: Brown the Butter. Begin by browning your butter. Melt the unsalted butter in a light-colored saucepan over medium heat. It will melt, then start bubbling loudly, before becoming quieter and foamy. Continue stirring occasionally until the milk solids at the bottom turn a light amber color, deepening to a rich dark brown, and a nutty, chestnut-like aroma fills your kitchen. (Refer to the detailed guide and images above for visual assistance).
  • Step 3: Cool Brown Butter. Once perfectly browned, immediately pour the butter into a heat-proof mixing bowl to halt the cooking process. Let it cool for about 10-15 minutes; it should still be warm but not boiling hot.
  • Step 4: Mix Wet Ingredients. In the bowl with the cooled brown butter, whisk together both the light brown sugar and caster sugar for about a minute until the mixture is thick and smooth. Add the mashed bananas, eggs, Greek yogurt, and vanilla extract. Whisk thoroughly until all wet ingredients are well combined and the mixture is smooth.
  • Step 5: Add Dry Ingredients. In a separate bowl, whisk together the plain flour, bicarbonate of soda, and salt. Add the dry ingredients to the wet mixture. Gently stir with a spatula or spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable to ensure a tender loaf.
  • Step 6: Fold in Chocolate. Gently fold in the roughly chopped dark chocolate (or chocolate chips) until they are evenly distributed throughout the batter.
  • Step 7: Prepare for Baking. Pour the batter into your prepared loaf pan, spreading it evenly. For an attractive finish, slice the extra banana in half lengthwise and place the cut sides facing up on top of the batter. Sprinkle extra chocolate chips over the top, if desired.
  • Step 8: Bake. Bake for 1 hour to 1 hour and 15 minutes. Baking time may vary, so check for doneness by inserting a wooden skewer or toothpick into the center of the loaf; it should come out with a few moist crumbs, but no wet batter.
  • Step 9: Cool & Serve. Once baked, let the banana bread cool completely in the pan on a wire rack before carefully removing it. This ensures the loaf sets properly and prevents it from crumbling when sliced. Store at room temperature in an air-tight container.

Recipe Video

Watch the full recipe video here for visual guidance: Brown Butter Chocolate Chip Banana Bread Video

Video thumbnail for Brown Butter Chocolate Chip Banana Bread

Notes for Success

  • Step-by-Step Guidance: For detailed visual instructions on making both the brown butter and the banana bread, please refer to the comprehensive guides presented earlier on this page.
  • Storage: Keep your delicious banana bread fresh by storing it in an airtight container at room temperature for up to 5 days.
  • Serving Suggestion: While fantastic at room temperature, a quick warm-up in the microwave melts the chocolate chips beautifully, enhancing the indulgence. It’s also superb lightly toasted and served with whipped brown butter, or with a scoop of Greek yogurt and a drizzle of caramel or peanut butter.
  • Freezing Instructions: To freeze, ensure the cake is completely cool. Wrap it tightly first in plastic wrap, then in a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before enjoying, then store in an airtight container.
  • Maximizing Banana Ripeness: This recipe thrives on very ripe bananas. If you have bananas nearing their end, freeze them (peeled or unpeeled) for future baking. If you need ripe bananas quickly, bake unpeeled bananas on a tray at 150°C (300°F) for 10-30 minutes until skins are black and insides are soft.

Nutrition Information

Calories: 404kcal
Carbohydrates: 55g
Protein: 7g
Fat: 18g
Saturated Fat: 11g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 0.4g
Cholesterol: 65mg
Sodium: 278mg
Potassium: 336mg
Fiber: 3g
Sugar: 31g
Vitamin A: 406IU
Vitamin C: 4mg
Calcium: 51mg
Iron: 3mg

Nutrition information is automatically calculated and should be used as an approximation. Individual results may vary.

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