Banana Bread

Name: Banana Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 1 1/2 cups sugar; 1/2 cup butter, softened; 2 large eggs; 2 1/4 cups flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup mashed overripe banana; 1 teaspoon vanilla extract; 1/4 cup buttermilk; 1 cup miniature semisweet chocolate chips

Submitted by Melissa

"Simply the best"

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Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 12

ingredients

1 ¹⁄₂ cups sugar
¹⁄₂ cup butter, softened
2 large eggs
2 ¹⁄₄ cups flour
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon baking soda
1 cup mashed overripe banana
1 teaspoon vanilla extract
¹⁄₄ cup buttermilk
1 cup miniature semisweet chocolate chips

directions

Preheat oven to 350F degrees.
Cream Sugar and butter.
Add eggs, beating until light.
In separate bowl, combine flour, baking powder, and baking soda.
Add to butter mixture, beating well.
Combine banana, vanilla, and buttermilk.
Stir into flour mixture.
Stir in mini-morsels.
Pour batter into a greased loaf pan and bake for 1 hour.
(Can also be made in mini-loaf pans or muffin tins, test for doneness after 40 or 30 minutes, respectively).

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Reviews

Excellent banana bread. The banana bread recipe I used to use contained both oil and butter and was quite heavy. I love the texture of this one and it tastes divine. I think I'll be using this recipe from now on! Thanks.

Zewbiedoo
This recipe is extremely similar to my bf's family recipe except his doesn't use baking powder and there's a 1/2t salt. It's extremely tasty! It makes two regular loaf-sized pans.

darthlaurie
This recipe was similiar to other recipes that I have tried in the past but it was moist and had a lovely texture that I have often not achieved with other recipes (due to buttermilk?). I didn't use the chocolate chips though because I wasn't adventurous enough this time around. My husband brought the entire loaf into work and received many compliments on the great tasting banana bread that he shared. The one thing that I think I would do differenly next time is to avoid using a dark pan. Even though I lowered the temperature by 5 degrees F., the bottom and sides browned a bit more than I would have preferred. I did place tinfoil on the top of the bread about 10-15 minutes before the bread was done so that the top did not get too brown :)

Caryn