My older son is headed into pre-finals week of his second semester of college, and when I think about studying, I think about comfort food and care packages. So, even though I personally hate all things banana, sometimes I have to take one for the team and make something that the men in my household love. “Dead week” is one of those times since both my boys LOVE this recipe – especially when you throw in some chocolate chips (of course, they think everything is better with chocolate chips, and they’re not wrong). If you are a banana lover, make this your go-to recipe for banana bread. The expert banana bread eaters in my family guarantee you’ll love it. ~Tracy
- 1 ½ c. sugar
- ½ c. stick butter, softened
- 2 large eggs
- 1 ½ c. mashed ripe* banana (usually approx. 2 large or 3 medium bananas)
- ½ c. buttermilk
- 1 tsp. vanilla
- 2 ½ c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. mini chocolate chips
Preheat oven to 350 F.
Mash bananas in small bowl until they form a sticky paste – set aside.
Mix sugar and butter in a large bowl. Stir in eggs, one at a time, until well blended.
Mix in bananas, buttermilk, and vanilla. Beat until smooth.
Stir in flour, baking soda, and salt just until all ingredients are mixed together.
Gently fold in chocolate chips.
Pour mixture into two greased and floured loaf pans (8 ½ x 4 ½ x 2 ½).
Be sure oven rack is centered so that the tops of bread is positioned in the center of the oven. Bake on 350°F for approximately 1 hour, or until inserted toothpick comes out clean (I start checking mine after about 50 minutes). If tops begin to brown too much before done, loosely lay a sheet of aluminum foil over the top of the loaves until they finish baking.
When done, cool for approximately 10 minutes before removing from loaf pans. Cool completely before slicing.
*Bananas are best for banana bread when the skin begins to blacken slightly and the bananas begin to feel somewhat mushy.