Chocolate chip banana bread
Chocolate Chip Banana Bread
A sweet, moist, cake-like banana bread with a melt-in-your-mouth texture. Include chocolate chips for sweet bursts of chocolate in every bite.
Chocolate chip banana bread
Chocolate Chip Banana Bread
A sweet, moist, cake-like banana bread with a melt-in-your-mouth texture. Include chocolate chips for sweet bursts of chocolate in every bite.
Servings Prep Time
2loafs 30minutes
Cook Time
45-50minutes
Servings Prep Time
2loafs 30minutes
Cook Time
45-50minutes
Ingredients
  • cup unsalted buttersoftened
  • 1 ⅔cups sugar
  • 2 ½cups floursifted
  • 1 ¼teaspoons baking powder
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 1 ¼cups bananasripe
  • cups buttermilk
  • 2 eggslarge
  • 1cup mini semi-sweet chocolate chipsoptional
Instructions
  1. Preheat oven to 350°F. Grease two 9″ x 5″ loaf pans.
  2. In a large bowl, cream butter and sugar together with an electric mixer until smooth, about 2 minutes. Gradually add in sifted dry ingredients (flour, baking powder, baking soda, salt). Mix until combined, scraping down sides of the bowl with a spatula as needed. Add bananas and half of the buttermilk. Mix on low until batter is damp, then beat an additional 2 minutes. Add remaining buttermilk and eggs, then beat 2 minutes longer. Fold in chocolate chips.
  3. Divide batter evenly between the two greased loaf pans.
  4. Bake 45-50 minutes, or until tops are set and golden brown and a toothpick comes out clean from the center.
  5. Let bread cool in pan for 20 minutes. Transfer loaves from pans to a wire cooling rack and let cool completely.
Recipe Notes
  • I used miniature sized chocolate chips in this recipe. I’ve used regular chocolate chips before, but they tend to sink to the bottom of the pan and stick easily, making the bread harder to remove from the pan, even when greased. The mini chocolate chips are lighter, so not all sink to the bottom, which makes for an easier removal from the pan with the same great taste.
  • The riper the bananas, the better the banana flavor when baking. Whenever I have bananas at home that get too brown to eat, I let them sit out a few more days to ripen even more, with the intention of saving them until I bake my next loaf of banana bread. After ripening, I peel the bananas and throw them in a Ziploc in the freezer. You can also freeze bananas peel and all, but I find bananas are less disgusting and easier to peel if you do so before freezing.
  • I mentioned this recipe was originally a “banana cake” recipe. You can also prepare it in a greased 13″ x 9″ glass pan and bake for 30-35 minutes. You can serve plain, sprinkled with powdered sugar, or slather with fresh whipped cream!
  • This recipe is great on its own (without chocolate chips), but you can try other variations using peanut butter chips (for all you pb/banana lovers) or chopped walnuts.

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