Buttermilk Chocolate Chip Banana Bread

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.