banana chocolate chip bread

| wiki home | 1 min

Can also make bread and/or use walnuts.


  • 2/3 c. butter
  • 1 c. sugar
  • 2 eggs, large
  • 2 1/2 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/3 c bananas (should be soft, can be black)
  • 1/2 c. buttermilk
  • 1 c. semisweet chocolate chips or chopped walnuts


  1. Preheat oven to 325°F.
  2. Set out the butter until room temperature (not melted but if you stick your finger in it, it gives way).
  3. Mash the bananas.
  4. Cream butter.
  5. Add sugar and continue creaming until fluffy.

Creaming simply means mixing your butter and sugar(s) together until well blended, leaving you with a fluffy light yellow mix. Just do not over-mix! Butter and sugars are over-mixed when the butter begins to separate.

  1. Beat in eggs one at a time.
  2. Add sifted dry ingredients alternately with bananas and buttermilk, mixing after each addition.

Sifting dry ingredients: I do sift my flour as I am measuring it but then I use a wire whisk to mix in the baking soda and salt. Adding alternately: I add half of the dry, then add the bananas, add the rest of the dry and then the buttermilk or something like that.

  1. Stir in nuts or chips.

Option 1. Bread

  1. Pour into 2 greased and floured 1 pound loaf pans.
  2. Bake for 1 hour.
  3. Cool on rack.

Option 2. Muffins

  1. Pour into muffin cups (2 muffin tins with 12 muffin cups each).
  2. Bake for 15-18 minutes.
  3. Cool on rack.

“It’s better to err on the side of a lower temperature than a higher temp. Part of the reason I prefer to make muffins is because this recipe is very moist and it can be hard to get a loaf baked all the way through. Love, Mom”

Source: my great-grandmother Adelia H., via my mom