Judy’s Chocolate Chip Banana Bread
Total TimePrep: 20 min. Bake: 1 hour + cooling
Makes1 loaf (16 slices)
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I have been making this bread since it was first published in Feb/Mar 2013 and it is STILL delicious. I DO NOT add chocolate chips and I use sweetened almond milk. Plus, I use 2/3 cup walnuts and 2/3 cup pecans. BEAUTIFUL and DELICIOUS ... EVERY time.
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!
Delicious and moist. Used mini chocolate chips so you get chocolate in every bite.
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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!