You heard that right, I put buttermilk in this banana bread and it’s the best banana bread ever and not because I made it, because it’s the truth. I couldn’t stop eating it and it was dessert every night after dinner until it was gone with a hot cup of tea.
Making banana bread is something that comes easy for the both of us as we both had mothers who made banana bread recipes growing up. Some people call it a banana loaf others banana bread but it all tastes the same to me.
My mother however didn’t add chocolate to her banana loaf so it was a real treat when my wife made her easy banana bread recipe with chocolate chips. My mother would add walnuts for texture which I don’t mind at all.
I never did get my mothers secret banana loaf recipe, I only watched her make it. Now that I’ve made it several times on my own I think banana loaf really is a no fail recipe. If you’ve ever wondered how to make banana bread you will learn today how easy it is and wonder what took you so long to make it.
We all have bananas that ripen too fast before we can manage to eat them up so adding them to baked foods is a great way to make use of them. If you have ripe bananas and are wondering what to do with ripe bananas, all I do is peel them and put them in a freezer bag or container in the freezer until I am ready to use them. Don’t store them in the freezer with the banana peel on as it is difficult to remove or you will find once the banana defrosts it’s a liquid mess.
Ingredients In Buttermilk
This chocolate chip banana recipe today was created in the CBB kitchen when I had leftover buttermilk that I needed to use up. I thought banana and buttermilk would pair up nicely and that it did. I made another recipe that called for buttermilk so I made homemade buttermilk.
If you want to purchase buttermilk at the grocery store you can easily do that but it will cost you a bit of money as it’s not cheap. The ingredients in the homemade buttermilk was 1 cup of milk and 1 tablespoon of white vinegar which I mixed and waited for it to curdle. The curdle time is about 5 minutes. You can also use lemon juice if you don’t have any vinegar.
The problem is I made a bit too much so I had leftover buttermilk. I don’t like to waste food in the kitchen so I needed to come up with a recipe, hence the birth of the Buttermilk Chocolate Chip Banana Bread.
If you’ve made any type of pound cake or loaf cake you know that after a couple of days the flavours come together much better and that’s exactly what happens with this cake. I added sour cream to the batter as well which gave it the creaminess that it needed as well as a light texture.
Banana Bread With English Custard
Since I fancy my English custard I thought I would take this banana bread to another level and whip up some creamy custard to ladle on top. I’ve made traditional English custard like in my cookie custard trifle or I’ve made a lovely custard using evaporated milk which I used in my Coconut Custard Tart recipe, both of which will go lovely with this recipe. You will find traditional custard will cost a bit more to make although the custard with evap milk is more budget friendly.
How To Make Banana Chocolate Chip Muffins
If you don’t fancy making a loaf of banana bread than you can easily turn this into banana chocolate chip muffins by greasing a muffin tin and filling with batter. I’ve often turned cakes into muffins if I want to make them personal. Same with using this banana bread batter in mini loaf pans, you can do that as well, just watch the cooking time.
The cook time will differ but I would generally check the muffins after 30 minutes and insert a toothpick to see if it comes out clean. If your toothpick comes out clean you know that banana muffins or loaf is done. Don’t let the chocolate on your toothpick fool you either… that’s just melted chocolate. If you see batter on your testing stick, the loaf is not done yet.
- 20 minutes
- 45 minutes -1 hour at 350 degrees
- Loaf Pan: I used a 9.25 x 5.25 inch pan
Banana Bread Ingredients
- 1 bag of chocolate chips or 2 cups ( I used milk chocolate chips)
- 3/4 cup of salted butter softened
- 2 cups All-purpose flour
- 1 1/2 cups of white granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons of pure cocoa
- 1/2 cup of buttermilk
- 1/2 cup of 14% sour cream
- 1 tablespoon of baking powder
- 1 teaspoon of baking soda
- 2-3 ripe bananas mashed (I used 3 med sized bananas)
- Pre-heat oven to 350 degrees
- Grease your loaf pan lightly and dust with a bit of flour
- In a bowl or a stand mixer add your softened butter and sugar and mix.
- Add in your vanilla, eggs, bananas, buttermilk and sour cream and mix to combine (about 2 minutes)
- Add in your dry ingredients- flour, baking powder, baking soda and cocoa and mix to combine
- Add in your chocolate chips and if you like walnuts you can add in some of them as well
- Pour the batter into your greased and floured loaf pan
- Bake for 45 minutes – 1 hour and test with a toothpick (do not over-bake)
- I let the banana bread rest until it’s cool then invert it onto my serving platter. If it sticks a bit run a butter knife along the loaf pan gently to release
- This banana bread is even better after a day or two
What do you like to add to your chocolate chip banana loaf or bread? What is your favourite loaf?
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