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Recipe Summary
prep: 15 mins
total: 2 hrs
Yield: Makes one 9-by-5 inch loaf
banana chocolate chip bread
Ingredients
Ingredient Checklist
1 stick unsalted butter, melted, plus more for pan
2 cups unbleached all-purpose flour, plus more for pan
1 cup sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
3 over-ripe bananas, preferably frozen and thawed, mashed (1 1/2 cups)
3 large eggs, room temperature
1/3 cup buttermilk
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
Cook's Notes
Over-ripe bananas should be totally brown, slightly soft, and fragrant. You can also freeze them (in their skins) for up to six months. Let thaw completely, then pop them open from the stem end and squeeze the flesh and any juices directly into a bowl.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 2 hrs
Yield: Makes one 9-by-5 inch loaf
banana chocolate chip bread
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 2 hrs
Yield: Makes one 9-by-5 inch loaf
Recipe Summary
prep: 15 mins
total: 2 hrs
Yield: Makes one 9-by-5 inch loaf
prep: 15 mins
total: 2 hrs
prep:
15 mins
total:
2 hrs
Yield: Makes one 9-by-5 inch loaf
Makes one 9-by-5 inch loaf
banana chocolate chip bread
banana chocolate chip bread
Ingredients
Ingredients
- 1 stick unsalted butter, melted, plus more for pan
- 2 cups unbleached all-purpose flour, plus more for pan
- 1 cup sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 3 over-ripe bananas, preferably frozen and thawed, mashed (1 1/2 cups)
- 3 large eggs, room temperature
- 1/3 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
Directions
Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, cardamom, and cinnamon, 30 seconds. In another bowl, whisk together butter, bananas, eggs, buttermilk, and vanilla until smooth. Make a well in flour mixture and pour banana mixture into it. Stir together until mostly combined but some dry flour remains. Add chocolate chips and continue stirring just until evenly distributed throughout and no dry flour remains (do not overmix). Transfer to prepared pan.
Bake until a tester inserted in center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.
Cook's Notes
Over-ripe bananas should be totally brown, slightly soft, and fragrant. You can also freeze them (in their skins) for up to six months. Let thaw completely, then pop them open from the stem end and squeeze the flesh and any juices directly into a bowl.
Cook’s Notes
Over-ripe bananas should be totally brown, slightly soft, and fragrant. You can also freeze them (in their skins) for up to six months. Let thaw completely, then pop them open from the stem end and squeeze the flesh and any juices directly into a bowl.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Test Kitchen’s Favorite Banana-Chocolate Chip Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Test Kitchen’s Favorite Banana-Chocolate Chip Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
