About 6 months ago, I made a banana bread for one of my ‘baby brunches’ I had hosted at our home. I couldn’t seem to find “the perfect” recipe, so I ended up blending 3 different recipes into one. Since that brunch, I have probably made this exact recipe about 10 times, and every time I get the same reaction “omg, can you share the recipe?” So I am finally writing it all down! I hope you all enjoy it as much as we do!
The Most Delicious Chocolate Chunk
Banana Bread Recipe
It is important to let the ingredients get to room temperature first.
The buttermilk is the secret ingredient to make this bread super moist.
I actually bake my banana bread on the lower level of my oven, and add an additional empty pan on the top level of the oven otherwise the top of my banana bread gets too burned. (but that is just because of my silly German oven!)
It tastes even better the next day! It somehow gets extra moist. Thats why its the perfect ‘make ahead’ recipe if you’re hosting a brunch, etc.
Feel free to omit the chocolate or add in any additional ingredients (walnuts are a great choice!)
3 large extra ripe bananas (about 1 1/2 cups mashed) - the browner the better!
1 teaspoon lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup white sugar
1/2 cup brown sugar
8 tablespoons butter (softened) / (113 grams)
1 1/2 teaspoons vanilla extract
1/2 cup buttermilk
1 dark chocolate bar roughly chopped (about 65% cocoa)
Preheat oven to 325 F (165 C).
Grease & flour a loaf pan.
In a small bowl, mash bananas until creamy and stir in lemon juice. Set aside.
In a medium size bowl, whisk together flour, baking soda, baking powder, cinnamon & salt. Set aside.
In a large bowl, cream together the butter & sugars.
Add in eggs and beat until combined.
Mix in the bananas.
Mix in the vanilla extract & buttermilk and beat until combined.
Add the dry mixture into the wet mixture.
VERY IMPORTANT: STIR THE DRY MIXTURE GENTLY, JUST UNTIL THE FLOUR IS INCORPORATED. DO NOT OVER STIR. (it’ll turn out dry / tough)
Fold in the chocolate chunks (but save a few to the side).
Pour the batter into the prepared loaf pan (then stick some of the saved chocolate chunks to the top - it’ll make it look extra pretty/chocolatey!).
Bake on the center rack for 1 hour and 15 minutes. Cooking times may vary. Check on the bread at about 1 hour. Insert a toothpick into the center, it should come out clean and the bread should be golden on the outside. (my oven is a bit off so it takes about 1 hour 30 minutes)
Let cool for about 5 minutes and then remove the bread from the pan and place on a cooling rack to finish cooling.
I know it will be hard to resist, but its best if the banana bread sets for 30 minutes before cutting into it.
Slice & enjoy! (It tastes even better the next day!)