Banana Chocolate Chip Bread
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Banana Chocolate Chip Bread (GF version optional)
Makes 1 loaf

Banana Chocolate Chip Bread has legions of fans – it is always a favorite! It’s a great way to use up those bananas that are too ripe for eating – although there is a point where the bananas are just too ripe and need to go to the compost pile.

I usually make two loaves of this bread – one for now and one for the freezer. It freezes beautifully and the recipe doubles without any issues.

When you let the mixer mash the bananas, it saves you a step of mashing them up in a separate bowl before adding them to the batter.

I like this recipe because the bread is not too sweet. I use much less sugar than some other banana bread recipes. If you like it sweeter, just would double the amount of chocolate chips.

I am a purest – I like just a slice of bread, but some people like to spread it with butter, peanut butter or cream cheese.

The gluten free version of this bread is great – my family doesn’t notice any difference from the standard version.

2 large or 3 small ripe bananas
2 eggs, room temperature
1/3 cup buttermilk
cup butter, melted
1 teaspoon vanilla
2 cups all purpose flour*
1 teaspoon baking soda*
teaspoon baking powder*
teaspoon salt
cup sugar
cup chocolate chips
cup pecans or walnuts, chopped

*Substitute 2 cups Pamela’s Gluten Free Baking and Pancake Mix for the flour, baking soda and baking powder if you want to make the bread gluten free.

1. Preheat the oven to 350.

2. Grease and flour a 9” x 5” loaf pan. Line with parchment paper if you like for extra insurance that the bread will release from the pan.

3. Place the peeled bananas in the bowl of a stand mixer and mash them with the paddle attachment, just until broken up – about 10 seconds.

4. Add the eggs, buttermilk, melted butter and vanilla and mix.

5. Combine the flour, baking soda, baking powder, salt and sugar in a bowl. Add the dry mixture to the banana mixture and mix just until combined.

6. Add the chocolate chips and nuts and mix just until combined. Use a spatula to stir the ingredients from the bottom to ensure the batter is combined all the way throughout the bowl.

7. Pour the batter into the loaf pan and spread the dough out to the sides – this will help to keep the top from creating a large dome as it bakes.

8. Bake for about 1 hour. Turn the loaf after 30 minutes to ensure even browning in the oven. Insert a skewer into the center of the loaf to check that the loaf is cooked through.

9. Cool the bread in the pan for 10 minutes and then remove from the pan. Allow to cool completely and then slice.

 

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