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Chocolate Chip Banana Bread Like Grandma Used To Make

You read the title right, I put buttermilk in this chocolate chip banana bread and it’s the best banana bread ever.

That’s only one of two secret ingredient’s I included in my chocolate chip banana bread batter.

The banana bread was so good that I couldn’t stop eating it and had to talk myself out of the kitchen.

For the rest of the week, the leftover slices became dessert with a hot cup of tea until the entire loaf was gone.

Making banana bread is something that comes easy for both of us as both our mum’s made banana bread recipes.

Some people call it a banana loaf, banana pound cake and others say banana bread but it all tastes the same to me.

My mother, however, didn’t add chocolate to her banana loaf so it was a real treat when Mrs. CBB made her easy banana bread recipe with chocolate chips.

The only problem I had with her banana bread recipe is that I wanted it to be very moist.

There’s something special about a cake that holds together but melts in your mouth.

My mother would add chopped walnuts for texture which I don’t mind or perhaps pecan pieces.

I never did get my mothers secret banana loaf recipe, I only watched her make it.

Now that I’ve made it several times on my own I think chocolate chip banana bread is a no-fail recipe.

If you’ve wanted to learn how to make banana bread you will today as it’s a fairly simple process.

How To Freeze Bananas

We all have bananas that ripen too fast before we can manage to eat them up so adding them to baked foods is a great way to make use of them.

If you have ripe bananas and are wondering what to do is peel and store them in a freezer bag or container in the freezer.

When you need to use a banana or two just take them out frozen and let defrost on your counter.

Don’t store them in the freezer with the banana peel on as it is difficult to remove and you’ll find once the banana defrosts it’s a liquid mess.

How To Make Homemade Buttermilk



This chocolate chip banana recipe today was created in the CBB kitchen when I had leftover buttermilk that I needed to use.

I thought banana and buttermilk would be better for my chocolate chip banana loaf better than cream or milk.

If you want to purchase buttermilk at the grocery store it will cost you a bit of money as it’s not cheap.

However, if you have the following two ingredients you can make it at home for far less money.

The ingredients in the homemade buttermilk are simple.

1 cup of milk

1 tablespoon of white vinegar

Mix both ingredients together and wait 10-15 minutes until it curdles.

You can also substitute lemon juice if you don’t have any white vinegar.

If you’ve made any type of pound cake or loaf cake you know that after a couple of days the flavours come together much better.

Although I ate a slice the chocolate chip banana bread the first day it wasn’t until the second and third day which I found the flavours were perfect.

I opted to add sour cream to the chocolate chip banana bread which allows for moistness and a light texture.

Chocolate Chip Banana Bread With English Custard

I enjoy English custard so I smothered a thick slice of chocolate chip banana bread with homemade custard.

You can also warm up your chocolate chip banana bread and add a bit of butter or eat it as it comes.

I’ve made traditional English custard for my cookie custard trifle and a custard using evaporated milk for my Coconut Custard Tart recipe.

You will find traditional custard will cost a bit more to make although the custard with evaporated milk is budget-friendly.

How To Make Chocolate Chip Banana Muffins

If you’re not in the mood to make a chocolate chip banana bread you can switch up the recipe and make muffins instead.

Simply grease or line 12 large muffin cups in a muffin tin and fill them 3/4 of the way full with your batter.

I’ve often turned cakes into muffins so I can take them on the go or pack them in lunches.

Same with using this chocolate chip banana bread batter in mini loaf pans, you can do that as well, just watch the cooking time.

Keep in mind that the baking time will be less whenever you take a cake or loaf recipe and turn it into muffins.

I suggest checking your chocolate chip banana muffins at 30-minutes by inserting a toothpick.

If your toothpick comes out clean you know that your chocolate chip banana muffins or loaf bread are done.

Don’t let the chocolate on your toothpick fool you into believing it’s done either, that’s just melted chocolate.

If you see batter on your toothpick, the muffins or loaf is not done.

Check again in 5-minute intervals.

How To Make Buttermilk Chocolate Chip Banana Bread

Printable Recipe Below

Prep Time: 20 minutes

20 minutes Bake Time: 45 minutes -1 hour at 350 degrees (check as ovens vary around the world)

45 minutes -1 hour at 350 degrees (check as ovens vary around the world) Tools: Loaf pan: I used a 9.25 x 5.25-inch pan

Chocolate Chip Banana Bread Ingredients

1 bag of chocolate chips or 2 cups (I used milk chocolate or you can use semi-sweet or a mix of both)

1 cup of salted butter softened

2 cups all-purpose flour or cake flour

1 cup of white granulated sugar

1/2 cup brown sugar

3 large eggs

1 teaspoon pure vanilla extract

1/2 cup of buttermilk

1/2 cup of 14% full-fat sour cream

1 tablespoon of baking powder

1 teaspoon of baking soda

3 ripe bananas mashed (I used 3 med sized bananas)

Preparation

Pre-heat oven to 350 degrees

Grease your loaf pan lightly and dust with a bit of flour

In a bowl or a stand mixer add your softened butter and sugar and mix for about 4 minutes.

Add in your vanilla, eggs, bananas, buttermilk and sour cream and mix to combine (about 2 minutes)

Add in your dry ingredients- flour, baking powder, baking soda and mix to combine

Add in your chocolate chips and if you like walnuts you can add in some of them as well

Pour the batter into your greased and floured loaf pan

Bake for 45 minutes – 1 hour and test with a toothpick (do not over-bake)

I let the banana bread rest until it’s cool then invert it onto my serving platter. If it sticks a bit run a butter knife along the perimeter of the loaf pan gently to release

This banana bread is even better after a day or two

Enjoy!

Printable Recipe Below

Moist Buttermilk Chocolate Chip Banana Bread Save Print This moist buttermilk chocolate chip banana bread is one of the best recipes I've created over the years and it's all because of two secret ingredients. Author: Mr.CBB Recipe type: Dessert Serves: 8 Ingredients 1 bag of chocolate chips or 2 cups (I used milk or semi-sweet or a mix)

1 cup of salted butter softened

2 cups all-purpose flour or cake flour

1 cup white granulated sugar

½ cup brown sugar

3 large eggs

1 teaspoon pure vanilla extract

½ cup of buttermilk

½ cup of 14% or full-fat sour cream

1 tablespoon of baking powder

1 teaspoon of baking soda

3 ripe bananas mashed (I used 3 med sized bananas) Instructions Pre-heat oven to 350 degrees Grease your loaf pan lightly and dust with a bit of flour In a bowl or a stand mixer add your softened butter and sugars then mix. until fluffy 4 minutes on high Add pure vanilla, eggs, bananas, buttermilk, and sour cream and mix to combine (about 2 minutes) Add dry ingredients- flour, baking powder, baking soda, and mix to combine Add chocolate chips and if you like walnuts you can add in some of them as well Pour the batter into your greased and floured loaf pan Bake for 45 minutes - 1 hour and test with a toothpick (do not over-bake) I let the banana bread rest until it's cool then invert it onto my serving platter. If it sticks a bit run a butter knife along the perimeter of the loaf pan gently to release This banana bread is even better after a day or two Wordpress Recipe Plugin by EasyRecipe 3.5.3251

Discussion: What extras do you like to add to your chocolate chip banana bread?



Leave me your comments below.

Mr.CBB

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