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I received this recipe from my co-worker and dear friend, Judy, 32 years ago. When she gave it to me she said, “You will never need another banana bread recipe.” She was almost right. I added lots of chocolate chips for the chocolate lovers in my family. — Debra Keiser, St. Cloud, Minnesota
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Nutritional Facts 1 slice equals 229 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 212 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Judy's Chocolate Chip Banana Bread in Taste of Home February/March 2013
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Reviewed on May. 24, 2013 by EmilyEdwards
Love this! I didn't have buttermilk so I used whole milk and added a little lemon juice. It's nice and dense so I can give it to the kids and they won't make a crumbly mess! I have a question, though. How do I keep the chocolate chips from sinking to the bottom? I tried tossing them with a little flour before mixing them in, but they still all collected in the bottom of the bread.
Reviewed on Apr. 24, 2013 by chin-chilla
This was really great recipe, I made a double batch and got two very large loaves (one to share with my sister). It was like a sweet treat for breakfast with my coffee. Will make this again.
Reviewed on Apr. 04, 2013 by quiltingstitcher
Excellent recipe!
Reviewed on Mar. 21, 2013 by KrystalCooks.
Loved this recipe! It's a "total package!" Easy to make, easy to clean up after, easy to eat! Read my full review here: http://wp.me/p36l5d-f1
Reviewed on Mar. 16, 2013 by aug2295
Good flavor and texture. I used sour cream instead of the buttermilk.
Reviewed on Feb. 22, 2013 by cthetford
The best banana bread I've had.. it has a relatively dense texture unlike some banana breads that are very loose and crumbly. Just the right proportions of banana and sweetness.I was anxious to make banana bread and didn't have chocolate chips on hand so made it without them. Will add them in last time.Also, I didn't have buttermilk on hand (and I get tired of throwing away lots of unused buttermilk and this used only 1/4 cup), so I made 'buttermilk' from skim milk and vinegar (mixed 1/4 cup milk and about 1/2 tsp of vinegar and left sitting for about 5 min)
The best banana bread I've had.. it has a relatively dense texture unlike some banana breads that are very loose and crumbly. Just the right proportions of banana and sweetness.
I was anxious to make banana bread and didn't have chocolate chips on hand so made it without them. Will add them in last time.
Also, I didn't have buttermilk on hand (and I get tired of throwing away lots of unused buttermilk and this used only 1/4 cup), so I made 'buttermilk' from skim milk and vinegar (mixed 1/4 cup milk and about 1/2 tsp of vinegar and left sitting for about 5 min)
Reviewed on Feb. 19, 2013 by kayvie
It is so good!
Reviewed on Feb. 14, 2013 by bribeth
Delicious and moist. My family loved this bread. I also made some muffins with the recipe and it is a great quick snack.
Reviewed on Feb. 02, 2013 by jansdrew
I made this yesterday. It was delicious.
Reviewed on Jan. 23, 2013 by Ezraya
First of all, I have never liked bananas. We had bought some for my husband and they were on the verge of going bad. He encouraged me to make some sort of bread and see if I could give bananas another chance. I had just gotten the magazine and decided to try this recipe. I made several substitutions, including applesauce for the butter and flaxseed meal for the eggs, as well as skim milk with lemon juice in it as a substitute for the buttermilk. I was out of chocolate chips but had some chocolate candy left over from Christmas that I shredded in my food processor. The bread finished cooking about 10 minutes early compared to the timing in the recipe. I was able to eat this recipe without loathing the bananas and my husband really liked it. I'll probably make it again the next time I have leftover bananas.
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