Judy's Chocolate Chip Banana Bread Recipe

5 27 28
Judy's Chocolate Chip Banana Bread Recipe
Judy's Chocolate Chip Banana Bread Recipe photo by Taste of Home
Publisher Photo

Judy's Chocolate Chip Banana Bread Recipe

Read Reviews
5 27 28
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 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

Directions

Preheat oven to 350°. Line bottom of a greased 9x5-in. loaf pan with parchment paper; grease paper.
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.
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).
Originally published as Judy's Chocolate Chip Banana Bread in Taste of Home February/March 2013

Nutritional Facts

1 slice: 229 calories, 9g fat (5g saturated fat), 42mg cholesterol, 212mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 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).
Originally published as Judy's Chocolate Chip Banana Bread in Taste of Home February/March 2013

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forJudy's Chocolate Chip Banana Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Victoria User ID: 8965112 256559
Reviewed Nov. 8, 2016

"I made this tonight and it was absolutely amazing. I didn't have buttermilk on hand, so I used regular milk and it was fine. I will be saving this recipe and making it again soon!"

MY REVIEW
LeslieH User ID: 191346 249297
Reviewed Jun. 10, 2016

"Delicious and moist. Used mini chocolate chips so you get chocolate in every bite."

MY REVIEW
Tmharley11 User ID: 8646743 247853
Reviewed May. 4, 2016

"We love this bread! I don't change a thing."

MY REVIEW
lmmanda User ID: 1101093 232561
Reviewed Sep. 9, 2015

"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!"

MY REVIEW
preachermom User ID: 4175916 225703
Reviewed May. 1, 2015

"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!"

MY REVIEW
jbander2 User ID: 2925337 223339
Reviewed Mar. 22, 2015

"This was so delicious and very easy. Will definitely make again!"

MY REVIEW
Sue Zappa User ID: 1094741 222401
Reviewed Mar. 9, 2015

"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!"

MY REVIEW
kpkaren User ID: 2650977 222353
Reviewed Mar. 8, 2015

"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."

MY REVIEW
[email protected] User ID: 3102613 197530
Reviewed Nov. 18, 2014

"Kids requested banana bread for breakfast and this was a huge hit with the surprise mini chocolate chips inside. Very good flavor."

MY REVIEW
billreal76 User ID: 4512093 133813
Reviewed Oct. 5, 2014

"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."

Loading Image