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Chocolate Chip-Banana Bread

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Yields four mini loaves, one 9x5-inch loaf, or one 12-cup Bundt cake.

Banana bread, delicious on its own, is made better (and even more kid-friendly) with the addition of chocolate chips.

  • 4 oz. (1/2 cup) unsalted butter, softened; more for the pans
  • 10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pans
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup mashed very ripe banana (2 large or 3 medium bananas)
  • 1/2 cup buttermilk
  • 1/2 cup semi-sweet chocolate chips

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.

Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk the ingredients well to combine.

In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low speed until slightly fluffy. Add the eggs one at a time, mixing until smooth between each addition. Add the bananas, scrape down the sides of the bowl, and mix until blended.

Stop the mixer and add half the flour mixture. Mix on low speed (for either mixer) until the flour drifts are almost gone. Add half the buttermilk. Mix until blended, and then repeat with the remaining flour and buttermilk. Continue mixing until smooth, scraping the bowl to make sure the batter is even. Stir in the chocolate chips by hand.

If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). If using a Bundt or full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaves (60 minutes for a Bundt pan and 60 to 70 minutes for a full-size loaf pan).

Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely.

Photo: Scott Phillips

My daughter loved this recipe! I made mini-banana muffins so often when my kids were young that they had an aversion to it in their teens. However, yesterday was told by my daughter I can make this delicious loaf anytime and they will gladly eat every last bite.

This is the best recipe for banana bread and I've tried many! It was not overly sweet - probably because I ran out of white sugar and used brown sugar. It turned out great anyway. I also added a little vanilla extract. I did not have any buttermilk so I used milk and a little vineagar and let it sit for 10 minutes. This is my go-to from now on!

So moist and delicious even better the next day!!

I am not a big fan of banana bread but loved this recipe. I thought the chocolate chips helped cut the the banana taste but my husband did not like the chocolate chips. I did not have buttermilk so, substittuted by using sour cream diluted with milk. This recipe is a keeper in my recipe box!

Excellent!! A true 5 star indeed. I baked them in 4 mini loaf pans. Baked for 35 minutes. thanks for sharing this great recipe.

This recipe became an instant classic, moist, rich, everyone loved it, I made it into a bundt, today I'm making muffins. A total winner!

My family loved it! I used bittersweet chocolate chips and added 1/2 chopped walnuts to the recipe. I baked it in the Bundt shape. My family likes the Bundt cake appearance better than a loaf (I know it all tastes the same but it disappears faster as a Bundt cake).

I am not a fan of banana bread but really liked this recipe. I made mini loafs and they looked great and tasted even better. My family, which loves banana bread, gobbled it up and gave a big thumbs up.

Lovely, light and moist. The buttermilk really helps with this one. I skipped the choco chips since I'm not a chocolate fan, and it still came out beautifully. Incidentally, I used Earth Balance instead of butter and didn't notice a difference.

This recipe is just what I have always been looking for!A really great taste!Thanks for the recipe!

Banana bread for people who hate banana bread. I baked this recipe almost as written, adding 2 tablespoons buttermilk powder to the dry ingredients and substituting 1/2 cup water for the fresh buttermilk. I divided the batter among only three mini loaf pans (each with a volume of 19 fluid ounces), and I had to bake these loaves 45 minutes. They came out nice and tall, a lovely golden brown, with a fine, dense crumb and enough banana flavor so you know what you're eating. Not your grandmother's rubbery banana bread!

We love this bread, I like to use differnt flavored chips , etc, peanutbutter, caramel, butterscotch. A pretty loaf of bread as well as great taste

We love this bread, I like to use differnt flavored chips , etc, peanutbutter, caramel, butterscotch. A pretty loaf of bread as well as great taste

Substituted almond milk instead of the buttermilk, and it worked out very well. Would make again!

Tasty! I somehow managed to measure the flour correctly without weighing. I used mini chocolate chips and a bundt pan. The batter didn't allow for a full bundt cake, but it still looked pretty. Freezes well.

This is my favorite banana bread / treat recipe. I have made dozens and this one tops them all!

Carolyn is my new favorite hero of baking. I LOVE her quick bread recipes. I made up the 4 mini breads and they disappeared. Never made it to the freezer. Her Pumpkin Spice bread is excellent, also. Be sure to weigh the flour. Makes a BIG difference.

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