Tips & Tricks

• Banana: You will want to make sure your banana’s are ripe, almost black on the outside. This will give the bread a really rich flavor. This usually takes about 5-7 days from when you buy them if they look yellow/greenish at the store. You can speed up the process by either freezing the bananas or cooking them at 250 degrees for 10-15 minutes.
• Keeping it Moist: The key to this bread is the buttermilk and allowing the batter to sit for at least an hour. If you don’t let it sit, the bread loses some flavor and won’t stay as moist after cooking. No one like dry banana bread so don’t skip this step. Your bread will stay moist for up to a few days.
• Storing: You can store the bread in a container, either in the fridge or on the counter, for up to 3 days. I have had it 5 days later and didn’t die (obviously) but it wasn’t as good. I would recommend eating it within 3 days.
• Nuts: You can choose whatever nuts you want in this bread. However, I recommend either pecans or walnuts. You want them to be chopped well though because if they are too big they will fall to the bottom of the pan.
• Pans: Mini loafs seem to bake better. They don’t overcook on the edges and consistently come out perfect. You can buy a mini loaf pan at your grocery store on here on amazon.

INGREDIENTS  

• 1⅔ cup Banana (About 5 medium Bananas) ripe
• 2 tsp Baking Soda
• 2 cup Flour
• 2 cup White Sugar
• 1 cup Nuts (Optional)
• ½ cup Chopped Chocolate Chips
• 7 tbsp Buttermilk
• 1 cup Soft Butter salted
• 5 Eggs

INSTRUCTIONS 

• Mix all ingredients except chocolate together very very well. If using an electric mixer, I advise mixing for at least 5 minutes. Cover and let sit for 1-2 hours in room temperature.
• Once it has sat for at least an hour, chop chocolate chips into small pieces and fold in half the chocolate chips.
• Preheat the oven to 350°F
• Pour into greased loaf pans about 3/4 way full and sprinkle the remaining chopped chocolate chips on top. Note: You have to chop the chocolate chips or they will be too heavy and fall to the bottom of the pan and burn.
• MINI LOAFS (2×4): If using mini loafs as pictured, you will want to cook at 350°F for 25 minutes until golden brown. Take out and let cool for about 5 min in the pan and then remove and finish cooling on the rack to prevent edges from overcooking.
• LARGE LOAFS (9×5): Cook at 350°F for 50-60 minutes until golden brown on top. Edges may look dark due to cooking longer, this is okay, it doesn’t change the taste.