Judy's Chocolate Chip Banana Bread Recipe
- 1/2 cup butter, softened
- 1-1/4 cups sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 1/4 cup chopped walnuts, optional
- 1. Preheat oven to 350°. Line bottom of a greased 9x5-in. loaf pan with parchment paper; grease paper.
- 2. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in bananas, buttermilk and vanilla. In another bowl, mix flour, baking powder, baking soda and salt; stir into creamed mixture. Fold in chocolate chips and, if desired, walnuts.
- 3. Transfer to prepared pan. Bake 60-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack; remove paper. Yield: 1 loaf (16 slices).
1 slice: 229 calories, 9g fat (5g saturated fat), 42mg cholesterol, 212mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 3g protein
Reviews for Judy's Chocolate Chip Banana Bread
"Delicious and moist. Used mini chocolate chips so you get chocolate in every bite."
"We love this bread! I don't change a thing."
"Soooo delicious! I was a little skeptical of so much sugar, but I made it as directed and it turned out perfect. Nice and moist, this is an definite keeper!"
"Pretty tasty. I cut the sugar in mine and it was fine....I think I actually could have cut the sugar a bit more! The kids and hubby thought it was great!"
"This was so delicious and very easy. Will definitely make again!"
"My family thought this bread was delicious; rated it "tied" with other the banana bread that I make. That's saying a lot! As another reviewer suggested, I used lite sour cream because I didn't have any buttermilk but still wanted the "bulk" that buttermilk gives. I also reduced the sugar by 1/2 cup. Doubled the recipe & I'm glad I did. Next time I will make one loaf without the chocolate chips, though, because I actually prefer my banana bread plain. One of my sons said he'd like to try it with half chocolate chips & half peanut butter chips, so I may try it that way. A definite keeper!"
"This bread was good but a little dry. I think next time I will take it out a little sooner. It actually tasted better the next day."
"Kids requested banana bread for breakfast and this was a huge hit with the surprise mini chocolate chips inside. Very good flavor."
"This is the BEST Banana Bread I have ever tasted without adding the chocolate chips. We also use sweetened almond milk (60 cal) instead of buttermilk."
"Wow - this was delicious, moist and not your typical (sometimes boring) banana bread !"
"Made a triple batch. Will definitely make it again. Used two bags of dark chocolate chips."
"Very good recipe! I have made this twice, once using mini chips, the other using regular size. I like the mini chips better. This is definitely one to share with friends!"
"The best banana bread recipe I have made yet! I doubled the recipe and made 2 loaves; the only change I made was I used 1 extra banana just because it was on hand."
"My wife made this for me when I had a training class at work. It was a huge hit with all the guys!"
"My grandchildren & their mom absolutely loved this."
"Emily- My chocolate chips don't fall to the bottom but when I make this, I sift the dry ingredients together and then fold the dry ingredients into the creamed mixture. I don't beat them together. It does make a fluffier bread but I wonder if the air in it holds the chips up..."
"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."
"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."
"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"
"Good flavor and texture. I used sour cream instead of the buttermilk."
"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)"
"It is so good!"
"Delicious and moist. My family loved this bread. I also made some muffins with the recipe and it is a great quick snack."
"I made this yesterday. It was delicious."
"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."