Monday, March 15, 2021

Chocolate Chip Buttermilk Banana Bread

Easily turn classic banana bread into Chocolate Chip Buttermilk Banana Bread! If you have over ripe bananas and buttermilk to use up, definitely make this banana bread. 
I'm always on the look out to find new uses for over- ripe bananas. Muffins, smoothies, pancakes and banana bread is a few of my family's favorites. Banana bread also pairs perfectly with so many ingredients that coming up with different banana bread variations is always delicious. 
A few of our favorites are Blueberry Buttermilk Banana bread, Banana Chocolate Chip Muffins and Chocolate Banana bread.  

Recently, I added chocolate chips to my basic buttermilk banana bread recipe and boy was it delicious. This simple, moist banana bread is tender from the buttermilk and filled with chocolate chips. This moist, tangy banana bread is perfect for breakfast or as a snack. For a peanut butter variation, try substituting peanut butter chips for the chocolate chips to make peanut butter banana bread. If you're looking for a delicious sweet treat, I hope you'll give this recipe a try. ❤ 

when you're making this Chocolate Chip Buttermilk Banana Bread be sure to reserve about 1/4 cup of the chocolate chips to sprinkle on top just before baking. 

This will ensure and even distribution of chocolate chips throughout the bread and it also looks pretty on top.  

Chocolate Chip Buttermilk Banana Bread 

1/2 - cup butter, softened
1/3 - cup cane sugar or granulated sugar 
2 - eggs
1 - teaspoon vanilla extract 
2 - 3 over ripe bananas, mashed
1/2 - cup well shaken buttermilk
2 - cups all self-rising flour + 1 tablespoon, separated 
1  - cup milk chocolate or semi sweet chocolate chips
  1. Preheat oven to 350°F. Grease and flour two small loaf pans or one large with non-stick baking spray, discard remaining flour.
  2. Add one tablespoon flour to a small bowl, add 3/4 cups of the chocolate chips and toss; set aside.
  3. In a large bowl or kitchen aid mixer using the paddle attachment, cream the butter and sugar together.
  4. Beat in the eggs, vanilla extract and mashed bananas. Mix until blended. Add the flour and buttermilk alternately to the creamed mixture. Mix just until combined.
  5. Using a spatula or wooden spoon, fold in the chocolate chips. Pour batter into greased and floured loaf pan. 
  6. Sprinkle remaining 1/4 cup chocolate chips on top and add a sprinkle of sugar just before baking.
  7. Bake at 350 degrees for 55 - 60 minutes or until golden brown and the top springs back when touched.
  8. Remove from oven, cool in pan 10 minutes before removing to a baking rack. Cool completely before slicing. 
Servings: 6-10
adapted from my: Blueberry buttermilk banana bread

Cook's Note: Self rising flour is best for this recipe. You can make your own using all purpose flour. If using all purpose add 1/4 - teaspoon salt, 1/2 teaspoon baking soda and 1 - teaspoon baking powder for every cup of flour to the recipe. 


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1 comment:

soaps said... #

Thanks love all the recipes I had try some ,,, of it