A few years ago I came across my favourite banana chocolate chip recipe that is now my go to!
At the time I was a struggling student, working part-time, and trying to save money for an upcoming month long trip to BC, so I was consequently living with the parentals. In short, I was broke. Anyway, I remembered my partner saying he liked banana chocolate chip bread, so I made a few mini loaves paired with a homemade card. I was pretty nervous that he might not like the gift, but it was a success!
Since then, I usually bust out some banana bread (of course with the chocolate chips – gotta have the choco chips!) for birthdays and any other “special” occasions. Every so often I’ll make some just because, but I don’t do it so often that it won’t be appreciated!
This recipe is my favourite, and I think it’s his too. I’ve tried other recipes, but just keep coming back to this one. It’s so flavourful, really moist, and super easy to make! I never add nuts, but I’ll sometimes make one loaf with chocolate chips and the other without (the recipe can make two loaves), and I’ll sprinkle a cinnamon-sugar mix on top of the one without chocolate – it’s so good!
My FAVE Banana Chocolate Chip Bread Recipe
- 1 ¼ cups sugar
- ½ cup butter or margarine, softened
- 2 eggs
- 1 ½ cups mashed very ripe bananas (3 to 4 medium)
- ½ cup buttermilk
- 1 teaspoon vanilla (or a bit more – I love vanilla and generally don’t measure it when I pour)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips, if desired
- Move oven rack to low rack so that the tops of the pans will be in the centre of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8½ x 4½ inches, or 1 loaf pan, 9 x 5 inches.
- Mix sugar and butter in large bowl until combined fairly well and there are no large chunks of butter. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Stir dry ingredients into wet ingredients just until moistened (try not to over mix!). Stir in chocolate chips. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1¼ hours, or until toothpick inserted in centre comes out clean. Note that cooking time may vary if you’re using Pyrex instead of metal pans; cooking times with Pyrex are usually not as long. Cool for about 5-10 minutes and then loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1½-2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.