Chocolate Chip Banana Bread combines a moist banana quick loaf and stuffs it full of sweet delicious miniature chocolate chips.
Chocolate Chip Banana Bread
By Sue Lau | Palatable Pastime
Chocolate Chip Banana Bread is my recipe of the day with the blogging group Improv Cooking. Not only do we share our favorite recipes, but we combine two exciting ingredients in those.
This month we are putting together bananas and chocolate.
I decided to share another of my quick bread recipes for this, my older recipe being sugar free. There are some other changes in it as well. In addition to using Splenda and sf chocolate, it had used sour cream.
This version uses sugar and buttermilk.
Improv Cooking Challenge: March 2021
Banana & Chocolate
Improv Cooking Challenge: March 2021
Banana & Chocolate
- Banana Cake with Chocolate Frosting from A Day in the Life on the Farm
- Chocolate Chip Banana Bread from Palatable Pastime
- Chocolate Banana Muffins from Cookaholic Wife
- Double Chocolate Banana Cake from Making Miracles
- Chocolate Banana Smoothie Bowl by Magical Ingredients
- Chocolate & Banana Pancake from Sneha’s Recipe
I don’t use Splenda much anymore and tend to avoid sugar free chocolate. So having a regular version of this bread is helpful to have. It is perfect for my guests.
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Chocolate Chip Banana Bread
Equipment
- 5.25'x9'x2.75" loaf pan
Ingredients
- 12 ounces peeled ripe bananas (mashed)
- 1/2 cup cooled melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1-3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup mini semi-sweet chocolate chips
- 1 tablespoon flour
Instructions
- Preheat oven to 350F.
- Spray a 9x5.25x2.75 inch baking pan with baker's release spray or grease and flour.
- Whisk together the mashed banana, melted butter, eggs, vanilla and buttermilk.
- Separately, stir up the flour, sugar, baking soda and salt.
- Combine the wet and dry ingredients gently until just mixed.
- Toss the chocolate chips with flour and fold in.
- Add the batter to the sprayed pan and place on another catch sheet.
- Bake for 75-80 minutes or until a toothpick can be inserted and removed without wet batter.
- Cool in pan 15 minutes, then turn out and finish cooling on a wire rack.
Notes
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Yes, I would love a slice with my coffe right now, thank you.