Chocolate Chip Banana Bread

We all know that bananas ripen quickly, and often start turning brown before we get a chance to eat the whole batch.  Well, in my house there is one tasty solution for this problem: CHOCOLATE CHIP BANANA BREAD!!! It is a wonderful treat, fresh out of  the oven on a cold day, or a simple breakfast bread to bake-up the night before and enjoy on a busy morning. Either way, it’s a delicious treat the whole family is sure to enjoy!

 Chocolate-Chip Banana Bread fresh out of the oven…mmmmmm!!!

Cut a slice and ENJOY!!!

Chocolate Chip Banana Bread
Yield: 1, 9x3x5” loaf
Source: slightly adapted from Betty Crocker’s New Cookbook


1 ¼ C. sugar

½ C. (1 stick) butter, softened

2 large eggs (at room temp.)

3-4 medium ripe bananas, mashed*

½ C. buttermilk**

1 tsp. vanilla

2 ½ C. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 C. semi-sweet chocolate chips


Heat oven to 350°.

Grease 9x3x5” loaf pan using cooking spray.

Beat sugar and butter together in a large bowl using a mixer. Add eggs and beat until well blended. Add bananas, buttermilk and vanilla and beat until smooth. Add flour, baking soda and salt and mix just until combined. Stir in the chocolate chips.

Pour batter into greased pan and bake on the center rack for 1 hour.* **

Remove from oven and let cool in pan for 10 minutes. Then remove bread from pan and place on cooling rack. Let bread cool completely before cutting.

For Storing: wrap tightly and store at room-temperature for up to 4 days or refrigerated for  up to 10 days

* I mash the bananas with a fork.

** If you don’t have buttermilk, you can add 1/2 tsp. of vinegar to 1/2 c. regular milk and this will mimic the sourness of buttermilk.

***You may need to adjust the cooking time depending on your oven.

© Pocketful of Motherhood, 2012