Brown Butter Banana Bread (Chocolate Chip Coconut Streusel!)

Okay, I have to confess: I CANNOT STOP eating this Brown Butter Chocolate Chip Banana Bread! It’s seriously that good. As a huge sucker for banana bread (and pumpkin bread, zucchini bread… you name it!), I wanted to put a special twist on the classic, combining some of my absolute favorite flavors. Adding chocolate and coconut? Always a win. Browning the butter? It adds an incredible nutty depth. And topping it all with a coconut streusel? Pure heaven! This Brown Butter Banana Bread is incredibly moist, packed with flavor, and the perfect treat for any time of day – hence the “snack cake” vibe! It’s a fantastic baking project for a holiday weekend like today, May 1st!

Why You’ll Love This Brown Butter Banana Bread

• Brown Butter Magic: Browning the butter adds an unparalleled nutty richness that elevates the entire loaf.
• Incredibly Moist: Mashed bananas, oil (from original recipe, though this version uses butter primarily), and milk ensure a super moist crumb.
• Flavor & Texture Explosion: Combines banana bread, chocolate chips, coconut, and a crunchy streusel topping.
• Elevated Classic: Takes beloved banana bread to a whole new, more indulgent level.
• Perfect Anytime Treat: Delicious for breakfast, brunch, snack time, or dessert.

Ingredients for Brown Butter Banana Bread

Here’s what you’ll need to bake this incredible banana bread loaf. The full list with measurements is in the recipe card below.

Batter

• Whole wheat pastry flour* (or sub all-purpose/regular whole wheat) (Flour)
• Baking powder (Leavening Agent)
• Salt (Seasoning)
• Cinnamon (Spice)
• Unsalted butter (for browning) (Fat)
• Brown sugar (Sweetener)
• Eggs, room temperature (Binder)
• Vanilla extract (Flavoring)
• Medium overripe bananas, mashed (Fruit)
• Milk (vanilla almond milk recommended, or other milk) (Liquid)
• Milk chocolate chips (tossed in flour/cornstarch) (Chocolate)
• Coconut oil or cooking spray (for greasing pan)

Coconut Streusel

• Unsalted butter, melted (Fat)
• Brown sugar (Sweetener)
• Sweetened shredded coconut (Coconut)
• Salt (Seasoning)
• Whole wheat pastry flour (or all-purpose) (Flour)

(Note refers to original recipe suggestion on flour type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I’m obsessed with the brown butter-chocolate-coconut combo, but feel free to adapt this Brown Butter Banana Bread:

• Different Chips: Use dark chocolate, semi-sweet, white chocolate, or even butterscotch chips.
• Add Nuts: Fold ½ cup of chopped walnuts or pecans into the batter or add them to the streusel topping.
• Skip the Streusel: The bread is delicious on its own with just the chocolate chips!
• Different Spices: Add ½ teaspoon of nutmeg or cardamom along with the cinnamon.
• Make it Gluten-Free: Substitute a quality 1-to-1 gluten-free baking blend for the whole wheat pastry flour in both the bread and streusel. Ensure oats (if added in variation) are certified GF.

How to Make Brown Butter Chocolate Chip Banana Bread

Let me show you how to make this irresistible Brown Butter Banana Bread with its amazing streusel:

Prep Oven and Pan

1. First, I preheat my oven to 350°F (175°C).
2. I grease a 9x5x3 inch loaf pan with coconut oil or cooking spray. I also line the bottom (and optionally up the sides for easy removal) with parchment paper. I set the prepared pan aside.

Brown the Butter (The Magic Step!)

1. Next, I make the brown butter – this adds SO much flavor! I melt ½ cup (1 stick) of unsalted butter in a light-colored saucepan or skillet over medium/high heat.
2. Once it has completely melted, I reduce the heat to medium and continue cooking, stirring or swirling the pan constantly.
3. I watch it very carefully – it can burn easily! The butter will start to bubble, then get a little foamy. I keep stirring/swirling.
4. Eventually, I’ll see little golden brown specks (milk solids) forming at the bottom, and the butter will have a wonderfully nutty aroma. This whole process can take several minutes.
5. As soon as those brown bits appear and the butter is a nice amber/golden brown color (not too dark!), I immediately remove it from the heat and pour it into a separate heat-safe bowl to stop the cooking process. I set this aside to let it cool slightly while I prep other ingredients.

Mix the Banana Bread Batter

1. Combine Dry Ingredients: While the butter cools a bit, I whisk together the whole wheat pastry flour (or substitute), baking powder, salt, and cinnamon in a medium bowl. I set this aside.
2. Combine Wet Ingredients: In a separate large bowl, once the brown butter has cooled slightly (so it doesn’t cook the eggs), I combine the cooled brown butter, brown sugar, eggs, milk (I used vanilla almond milk), and vanilla extract. I whisk these together until smooth and combined.
3. I mix the mashed bananas into the wet ingredients.
4. Combine Wet and Dry: I gradually add the dry ingredient mixture to the wet ingredients, folding them together gently with a rubber spatula just until combined. No overmixing!
5. Add Chocolate Chips: In a small bowl, I toss the milk chocolate chips with ½ teaspoon of flour or cornstarch (this helps prevent them from sinking). Then, I gently fold the coated chocolate chips into the batter.

Make the Coconut Streusel

1. In a small bowl, I stir together the melted butter (for the streusel), brown sugar, sweetened shredded coconut, and pinch of salt until combined.
2. Then, I stir in the flour until the mixture is moistened and crumbly. (The crumb should be a little wet but still dry enough to crumble easily with my fingers).

Assemble and Bake

1. I pour the prepared batter into the lined loaf pan, smoothing the top evenly.
2. I crumble the prepared coconut streusel mixture evenly over the top of the batter.
3. I bake for 45-50 minutes, or until the top and edges are golden brown, and a toothpick inserted into the center comes out clean (or with just moist crumbs, no wet batter).
4. (Tip: If the streusel topping starts to get too dark before the bread is cooked through, I loosely tent the loaf pan with aluminum foil for the last 10-15 minutes of baking).*

Cool Completely

1. I let the Brown Butter Banana Bread cool in the loaf pan on a wire rack for at least 20-30 minutes.
2. Then, I carefully lift the loaf out using the parchment paper overhangs (if used) or invert it onto the cooling rack.
3. I let it cool completely before slicing. This is important for the texture and prevents crumbling.

Tips and Tricks for the BEST Banana Bread

Here are my secrets for making this Brown Butter Banana Bread truly unforgettable:

• Brown Butter Carefully: Watch it constantly! It goes from golden perfection to burnt quickly. Use a light-colored pan to better see the color change. Pour it out immediately once ready.
• Use OVERRIPE Bananas: Black, spotty bananas are your best friend for banana bread – they provide the most flavor and natural sweetness.
• Don’t Overmix: Mix just until combined for a tender crumb.
• Coat the Chocolate Chips: Tossing chips in a bit of flour helps prevent them all from sinking to the bottom.
• Cool Completely: Essential for quick breads to set properly and slice cleanly.

How to Serve

This Brown Butter Chocolate Chip Banana Bread with Coconut Streusel is amazing served:

• As Is: Sliced thick, perfect for breakfast, brunch, snack, or dessert.
• Warmed with Butter: A classic and comforting way to enjoy it.
• With Coffee or Tea: The ultimate pairing!
• Toasted: Try toasting a slice for extra texture.

Serve warm or at room temperature.

Make Ahead and Storage

• Make Ahead: This bread tastes fantastic the day after baking as flavors meld.
• Storage: Once completely cool, store the Brown Butter Banana Bread, wrapped well in plastic wrap or in an airtight container, at room temperature for up to 4 days.
• Freezing: This bread freezes beautifully! Wrap the cooled loaf (sliced or whole) tightly in plastic wrap, then again in foil or place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight at room temperature.

FAQs about Brown Butter Banana Bread

• Can I use regular whole wheat flour instead of whole wheat pastry flour?
  • Yes, but whole wheat pastry flour has a finer texture and yields a more tender result, closer to all-purpose flour. Regular whole wheat flour will make the bread denser and heartier. You can also substitute all-purpose flour entirely.
• Do I have to brown the butter?
  • You can use regular melted butter, but browning it adds a significant nutty depth of flavor that really elevates this Brown Butter Banana Bread. It’s highly recommended!
• Can I make this recipe into muffins?
  • Yes! Divide the batter into lined standard muffin cups (about ⅔ full), top with streusel, and bake at 350°F (175°C) for approximately 18-22 minutes, or until a toothpick comes out clean.

Enjoy this incredibly moist, flavorful, and absolutely irresistible Brown Butter Chocolate Chip Banana Bread with Coconut Streusel! It’s a truly special treat.

Brown Butter Chocolate Chip Banana Bread with Coconut Streusel

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10–12 slices 1x
• Category: Bread, Breakfast, Brunch, Dessert, Snack, Quick Bread
• Cuisine: American

Print Recipe

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Description

This banana bread features nutty brown butter, chocolate chips, and a delicious coconut streusel topping! Using whole wheat pastry flour and ripe bananas results in an incredibly moist quick bread perfect for breakfast, snacking, or dessert.

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Ingredients

Scale 1x2x3x

For the Coconut Streusel Topping:

• 4 tablespoons unsalted butter, melted
• 1/4 cup packed light or dark brown sugar
• 1/4 cup sweetened shredded coconut
• 1/4 teaspoon salt
• 2/3 cup whole wheat pastry flour (or all-purpose flour)

For the Brown Butter Banana Bread Batter:

• 1/2 cup (1 stick) unsalted butter
• 1 3/4 cups whole wheat pastry flour (or all-purpose flour)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup packed light or dark brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 4 medium ripe bananas, mashed (about 1 1/2 – 2 cups)
• 1/3 cup milk (vanilla almond milk or other milk), room temperature
• 3/4 cup milk chocolate chips (or semi-sweet), tossed with 1/2 tsp flour or cornstarch
• Coconut oil or cooking spray, for greasing pan

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Instructions

• Make Brown Butter: Melt 1/2 cup (1 stick) of unsalted butter in a light-colored saucepan over medium heat. Once melted, continue cooking, stirring or swirling the pan constantly. The butter will foam, bubble, and eventually develop golden brown specks at the bottom and a nutty aroma. This can take several minutes. Watch carefully to prevent burning. Once browned bits appear and the butter is amber colored, immediately remove from heat and pour into a heatproof bowl (including the browned bits) to stop the cooking process. Set aside to cool completely.
• Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9x5x3 inch loaf pan with coconut oil or cooking spray. Line the bottom and optionally the sides with parchment paper, leaving an overhang for easy removal. Set aside.
• Make Coconut Streusel Topping: In a small bowl, stir together the 4 tablespoons melted butter, 1/4 cup brown sugar, sweetened shredded coconut, and 1/4 teaspoon salt until combined. Stir in the 2/3 cup flour until the mixture is moistened and crumbly. It should be slightly wet but still able to crumble. Set aside.
• Make Banana Bread Batter:
  • Combine Dry Ingredients: While the brown butter cools, combine the 1 3/4 cups whole wheat pastry flour, baking powder, 1/2 teaspoon salt, and cinnamon in a medium bowl. Whisk to combine. Set aside.
  • Combine Wet Ingredients: In a separate large bowl, combine the cooled brown butter and 3/4 cup brown sugar. Whisk well. Add the room-temperature eggs and vanilla extract; whisk until thoroughly combined and smooth. Whisk in the mashed bananas and room-temperature milk.
  • Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined. Do not overmix.
  • Fold in Chocolate Chips: Gently fold in the chocolate chips (that have been tossed in flour/cornstarch to prevent sinking).
• Assemble and Bake:
  • Pour the batter into the prepared loaf pan and spread evenly.
  • Crumble the prepared coconut streusel mixture evenly over the top of the batter.
  • Bake for 45-50 minutes, or until the top and edges are golden brown and a wooden toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent the pan with aluminum foil during the last 10-15 minutes.
• Cool Completely: Let the bread cool in the pan on a wire rack for at least 20-30 minutes before using the parchment paper overhang to lift it out. Let it cool completely on the wire rack before slicing. Cooling completely is important for the structure.
• Serve: Slice and enjoy!

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Notes

• Brown Butter: Browning the butter adds a rich, nutty depth. Watch it carefully to prevent burning. Ensure it cools before adding to wet ingredients.
• Flour: Whole wheat pastry flour yields a tender crumb. All-purpose flour can be substituted. Measure correctly using spoon & level or weight.
• Bananas: Use very ripe bananas (lots of brown spots) for the best flavor and moisture.
• Chocolate Chip Sinking: Tossing chocolate chips with a small amount of flour or cornstarch helps suspend them in the batter.
• Cooling: Allowing the bread to cool completely before slicing ensures it holds together better.
• Storage: Store leftover bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.