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3 pieces banana bread up close
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4.65 from 14 votes

Buttermilk Banana Bread with Chocolate Chips

Chocolate Chip Banana Bread is a quick one-bowl recipe that is even sweeter with optional rich chocolate chips. Buttermilk makes it super moist and flavorful!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread, Snack
Cuisine: American
Servings: 14 servings
Calories: 171kcal
Author: Cyndy Ufkes - The Art of Food and Wine

Equipment

  • 9" x 5" Loaf pan

Ingredients

  • ¾ cup sugar
  • 2 large eggs
  • 3 medium ripe bananas, well mashed
  • ⅓ cup buttermilk (room temperature)
  • 1 Tablespoon vegetable oil
  • 4 teaspoons vanilla extract
  • 1 ¾ cups All-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup chocolate chips or chunks
  • ½ cup pecans, roughly chopped, optional

Instructions

  • Preheat oven to 325°F. Lightly grease a 9"x5" loaf pan.
    Optional: Line with parchment with sides overlapping.
  • Sift together flour, salt, baking powder, and baking soda. Set aside
  • In the bowl of an electric mixer; add sugar and eggs and beat for about 5 minutes until thick and light in color.
  • Mix in mashed bananas, buttermilk, oil, and vanilla. Blend until well combined.
  • Add flour mixture and mix until just combined. Do not overmix.
    Gently fold in chocolate chips and nuts, if using, with a rubber spatula.
  • Transfer batter to prepared pan. Bake bread on the middle rack of the oven, until golden brown on top, for about 1 hour. Test for doneness by inserting a toothpick into the center. If it comes out clean the bread is done.
    If you have an instant-read thermometer the bread should have an internal temperature between 200-205℉.
  • Let the bread cool on a cooling rack for about 1 hour.
    Lift the bread from the pan by using the parchment paper as handles. Cut into 12-14 slices.
    Store, covered, at room temperature for up to 3 days.

Notes

  • Calorie count does not include optional nuts
  • Use chocolate chunks, chips, and mini chips for a variety
  • This bread blends best if the buttermilk is close to room temperature
  • Store at room temperature for up to 4 days, or freeze, tightly wrapped for up to 6 months
  • If making mini loaves be sure to adjust the baking time accordingly

Nutrition

Calories: 171kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 158mg | Potassium: 141mg | Fiber: 1g | Sugar: 14g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg