I had some bananas that were holding on for dare life, so I started looking for a different banana bread recipe. All the recipes looked good, but were all so similar to the one I always make. It’s not that I don’t like the one I make, I was just searching foe something different.Then I found it Chocolate Chip Buttermilk Banana Bread.
I saw the recipe on Fine Cooking. It has chocolate chips added, and I realized I had never had banana bread with chocolate chips before.
I pulled out my favorite long and narrow Loaf Pans. I love using these pans because they are bigger that the mini loaf pans you see, but much smaller than a regular sized loaf pan. That way I can keep one, and give one away.
The recipe from Fine Cooking said to butter the pans, but I used a sling of Rectangular Parchment Paper that fit perfectly in the pans. That way you just lift the breads out when they’re cooled. I also added some walnuts to the batter. I like a little crunch in banana bread, and thought these would be perfect.
- 2-1/3 cups unbleached all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. table salt
- 4 oz. (1/2 cup) unsalted butter, softened; more for the pans
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed very ripe banana (2 large or 3 medium bananas)
- ½ cup buttermilk
- ½ cup semi-sweet chocolate chips
- ½ cup chopped walnuts
- Position a rack in the middle of the oven and heat the oven to 350°F. Lightly grease and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan. I add a sling of parchment paper so I can lift the bread right out when cooled.
- Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk the ingredients well to combine.
- In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low speed until slightly fluffy. Add the eggs one at a time, mixing until smooth between each addition. Add the bananas, scrape down the sides of the bowl, and mix until blended.
- Stop the mixer and add half the flour mixture. Mix on low speed (for either mixer) until the flour drifts are almost gone. Add half the buttermilk. Mix until blended, and then repeat with the remaining flour and buttermilk. Continue mixing until smooth, scraping the bowl to make sure the batter is even. Stir in the chocolate chips and walnuts by hand.
- If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). If using a Bundt or full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaves (60 minutes for a Bundt pan and 60 to 70 minutes for a full-size loaf pan).
- Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely.