Add butter to a saucepan over medium heat. Stir often. It’ll melt, foam, sizzle, then turn golden with a nutty smell. Once browned (do not burn), pour into a bowl and place in the freezer for 5 mins. You want it warm, not hot.
In a large bowl, mash bananas until mostly smooth. Add the browned butter, brown sugar, white sugar, egg, and vanilla. Whisk for 1 to 2 mins until glossy.
Add flour, baking soda, baking powder, salt, and cinnamon. Mix very thoroughly so everything is evenly distributed.
Preheat to 350°F / 175°C. Once no dry flour remains, fold in about 1 cup of chocolate chips. Save the rest for topping.
Line or grease a loaf pan and pour in the batter. Sprinkle remaining chocolate chips on top. Bake for 60 mins, loosely covering with foil halfway through to prevent over-browning.
Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. If needed, bake an extra 5 to 10 mins.
Let cool slightly, then slice and enjoy.
Cook it hands-free.
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