This is a classic twist on the traditional banana bread recipe and it is a personal favourite for those with a sweet tooth. I consider this one of my specialties along with my apple cinnamon coffee cake and apple crisp.
This bread is dense yet moist. Sometimes I don’t make it in a loaf pan but rather in muffin tins instead. This is a particularly popular method of making it when you intend on sharing it with your family and friends as I often find people nowadays a bit health conscious and watching how much “sweets’ they are taking in. Since the muffin size banana chocolate chip bread is more bite-sized, they don’t feel as guilty about eating it. Plus, it’s much easier to share and carry around than a loaf!
This recipe is quite easy to make and it’s the best way to use up those over ripe bananas. Too often do I encounter bruised bananas from squishing it in my bag or just me forgetting about the bananas I bought until they start to go black. That is the prime time to make it because it adds so much banana flavour to the bread!
To make this recipe, see below for instructions:
First, combine all wet ingredients into a bowl.* Mash in the overripe bananas. In a separate bowl, combine all dry ingredients. Slowly incorporate the dry ingredients with the wet ingredients in thirds until everything is well mixed. Stir in a generous amount of chocolate chips.
Place your batter in a loaf pan/muffin tin.
Bake at 350F for 1 hour and 45 mins (loaf) or 25-30 mins (muffin) or until a toothpick comes out clean from the centre. Let cool and enjoy 🙂
*This recipe calls for buttermilk. If you don’t have buttermilk at home (and don’t wish to purchase a whole carton which you will rarely use after), simply add a little bit of lemon juice to your milk and let sit for 5 mins to curdle up. It’ll have the same effect as buttermilk!