Here's a scrumptious banana bread that tastes even better the next day. The recipe originated from one of my sister's co-workers, but was adjusted and tweaked to it's current deliciousness. Buttermilk makes the bread really moist and I added mini chocolate chips to gild the lily even further. (Never a bad thing in my opinion.) Be sure to use REALLY ripe bananas, we're talking super dark, to get the maximum fruit flavor.
Buttermilk Chocolate Chip Banana Bread
Makes 1 large loaf
3/4 cup buttermilk, at room temperature
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2-3 very ripe bananas, cut in to small cubes
1 1/4 cup mini chocolate chips
Adjust oven rack to middle position and preheat oven to 350 degrees.
Spray a 9 x 5 x 3 inch loaf pan generously with cooking spray.
Add baking soda to buttermilk, stir and set aside. Combine flour, baking powder and salt in a medium bowl; set aside.
Using stand mixer fitted with paddle, beat butter, sugar and brown sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until well combined. Stir in vanilla extract. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk, scraping down bowl as needed. Gently fold in bananas and 1 cup of chocolate chips by hand using rubber spatula.
Scrape batter in to prepared pan. Smooth the top and sprinkle with remaining 1/4 cup chocolate chips.
Bake until golden brown about 50-55 minutes, or until a wooden skewer inserted in center comes out with a few crumbs attached. Cool for 10 minutes and then turn out onto a wire rack to finish cooling, about 1 hour. Banana bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days.