Chocolatey goodness, creamy buttermilk and ripe bananas are what make this Chocolate Chip Buttermilk Banana Bread recipe the envy of the sweet snack world!
Ever go to Costco and realize that some of the produce is such an amazing price that you cannot not buy some? But then you forget it’s a busy week, you won’t be eating at home most nights and that beautiful produce wilts, it may go moldy and mushy or just gets sooooo overripe.
Yeah, it happens to everyone.
Some produce is ok when it’s a little past its prime: you can make a creamy roasted vegetable soup (an idea I have brewing for a fall recipe post) because who cares if the bell peppers are crisp to the bite, they’ll be blended away anyways. But some are amazing when they are past due, and not to eat but to bake with – BANANAS!
I like bananas and recently have been eating more of them as an attempt to stop cramping in my calves and feet. But I’m, let us say, banana picky. The perfect banana for me is one that has a small hint of still being green. I’ll also eat them when they clearly are green, but the minute they are all yellow with hints of browning I’ll most likely leave them be until they are way overripe so that I can either:
- make Banana Bread or;
- freeze them to make Banana Bread.
Even though I don’t really love banana bread… Blueberry-Lemon Yogurt Loaf, however, yes please!
Now I save those overripe bananas because, during my just shy of three-years relationship with my loving boyfriend, the one (and only) baked good request I get is to make banana bread.
“You know what Michelle, you haven’t made a banana bread in a while.”
“Oh, you’re baking today?! Can you make banana bread?”
“Can you make banana bread but individual? Like… Like.. Muffins?”
The requests go on and on… and as I have said before in one of my first ever blog posts, I don’t always oblige to these requests. However this weekend I did, and a new banana bread recipe graced his taste buds: Chocolate Chip Buttermilk Banana Bread.
Now the one I used to make (linked to in the previous paragraph) is a great recipe – yet the last time I made it I must have been slightly off or preoccupied and undercooked it.
I’m definitely not perfect, and while cooking and baking tend to mellow me out after stressful days at school or after a day failed experiments, sometimes the stress/failure can follow me into the kitchen; I have a vivid memory of me crying over a broken swiss meringue buttercream and another of me in my garage (where some of the less used baking supplies are) crying for an hour because I couldn’t find loaf pans – which might I add were right in front of me the whole time.
So – with the uncooked, I don’t want to fail this time mentality – I decided to adapt the recipe found on the carton of buttermilk (I tried to find it online but couldn’t!) to include chocolate chips, more banana and whatever tweaks I thought would work.
Result?! That tasty creation of a Chocolate Chip Buttermilk Banana Bread you see photographed in this post!
Might I also add that I made the bread without a beater!!! So this time my boyfriend’s request for banana bread was met with what was truly a labor of love – do you know what it takes to cream butter and sugar by hand?! Let’s just say this gal got to skip arm day!
Hope you enjoy!
- 1/4 cup unsalted butter softened
- 1/2 cup sugar
- 1 large egg
- 3 ripe bananas mashed
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup buttermilk
- 1 cup semi-sweet chocolate chips
Preheat oven to 350F and prepare a 9 x 5-inch loaf pan by: greasing with butter or oil spray, lining with parchment paper, or lining with a specialized liner.
In a large bowl cream together the butter and sugar until nice and fluffy, about 2 minutes.
Beat the egg into the butter and sugar mixture, then and mix in the mashed bananas.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture alternating with the buttermilk until it the batter is well combined.
Stir in the chocolate chips.
Pour batter into prepared loaf pan and bake for 60 minutes or until golden brown and a toothpick inserted into the center comes out clean (unless it hit a chocolate chip!).
Remove from oven and let cool for 10 minutes on wire rack before removing from the pan to cool on the rack completely.
Did you make this recipe?
I wanna see your tasty creations!