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Recipe

Chocolate Chip-Banana Bread

Scott Phillips

Yield: 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.

Ingredients

  • 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

Preparation

  • 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 9×5-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.

Reviews

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Reviews (26 reviews)

  • Leah | 08/12/2020

    This recipe is fantastic, with perfect texture and flavour. I always make them as muffins (it makes around 18 regular muffins) and I like adding cinnamon but its great with or without. I think the banana flavour is dependent on how ripe your bananas are. I always use super ripe bananas and my muffins taste very banana-y.

  • wispywhisk | 06/03/2020

    I think this is fine, but lacks significantly in banana flavor. I followed the recipe to a T. As my husband said, "A nice muffin, but it's not banana bread." (I turned them into muffins.)

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