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.

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