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Banana Bread Recipe

Banana bread with a dramatic dark-and-light swirl batter, caramelized banana halves fanned on top, and salted caramel drizzle. Brown butter and espresso powder add deep, toasty flavor while the loaf bakes up tender with chocolate chips tucked into every slice.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 very ripe bananas Two are mashed into the batter; one is halved lengthwise and used for the top.
Brown butter
  • 0.3333333 cup brown butter Cool completely before mixing so it doesn’t scramble the egg.
Sugar and flavorings
  • 0.75 cup brown sugar
  • 1 egg Use 1 large egg.
  • 1 tsp vanilla
  • 1 tsp espresso powder
  • 1 tsp baking soda
  • 0.0625 tsp salt Pinch of salt.
Dry ingredients
  • 1.5 cups all-purpose flour
  • 0.25 cup dark cocoa powder
Mix-ins and topping
  • 0.5 cup chocolate chips
  • 1 salted caramel for drizzling Drizzle while the loaf is warm.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Line a sheet pan with parchment if you want easier cleanup when the loaf bakes.
Make the banana batter
  1. Mash 2 bananas, then stir in cooled brown butter, brown sugar, egg, vanilla, and espresso powder until smooth.
  2. Stir in baking soda and salt, then fold in all-purpose flour until just combined, with no dry streaks.
Create the dark swirl
  1. Remove half the batter to a separate bowl, then mix in dark cocoa powder until evenly colored.
  2. Alternate spoonfuls of plain and chocolate batter in the loaf pan, then swirl with a knife for a marbled pattern.
Top and bake
  1. Press the banana halves flat-side up on top, add chocolate chips, and bake for 55–65 min until a tester comes out with moist crumbs.
  2. Drizzle salted caramel over the warm loaf so it melts slightly and runs down the sides.

Notes

Brown butter must cool before mixing so the batter stays smooth and the egg doesn’t scramble. For best texture, slice after the loaf cools to warm (about 20 minutes). Store covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze wrapped slices for up to 2 months (thaw overnight in the fridge). If you want a lighter version, use milk chocolate chips instead of dark chocolate chips to soften the bitterness without changing the swirl method.