This amazing Banana Choc Chip Bread is my go-to recipe for when I have some ripe bananas hanging out in the fruit bowl.
I love a Banana Bread when there is a perfect balance of banana throughout the bread and it is not overpowering. There are just two medium bananas in this delicious loaf and it’s just right.
- 2 ripe bananas
- ⅓ cup brown sugar
- ½ cup caster sugar
- 2 eggs
- ½ cup vegetable oil
- 2 cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ⅔ cup buttermilk
- ⅔ cup dark choc chips
- 2 tlbs raw sugar
- Preheat oven to 160°C fan / 180°C
- Line loaf tin with baking paper.
- Add 2 bananas, brown sugar and caster sugar into a large bowl. Mix together until the bananas are mashed and the sugar is blended in.
- Add 2 eggs and vegetable oil, mix until blended.
- Add flour, baking powder, baking soda, and salt, mix gently.
- Add buttermilk and mix until combined.
- Add choc chips then gently fold into mixture.
- Pour batter into prepared pan.
- Sprinkle the raw sugar over the top.
- Bake for 55 minutes. Depending on your ovens cooking time, insert a cake tester into the centre, and it should come out clean.
- Cool bread in pan for about 10 minutes.
- Turn bread out onto cake rack and cool completely.
When I make this bread, sometimes those choc chips like to have some fun and make their way down to the bottom of the bread. To prevent this I place the choc chips in a bowl with 1 teaspoon of plain flour and shake them around until they are covered. This does work for me sometimes but sometimes the choc chips have a mind of their own and decide they just want to hang out at the bottom. It doesn’t matter though as it still tastes amazing!
This is a delicious moist Banana Choc Chip Bread with a crispy sugary top that you could eat almost any time of the day.