Martha Stewart Test Kitchen’s Favorite Banana-Chocolate Chip Bread

Martha Stewart Test Kitchen’s Favorite Banana-Chocolate Chip Bread is easy, no-mixer baking with warm cardamom, cinnamon, and semisweet chocolate chips. Overripe bananas and buttermilk keep it tender, so grab two bowls and 15 minutes of prep for a cozy afternoon treat.

Serve thick slices with ice cream after dinner or toast them for a lazy weekend breakfast. Use bananas that are completely brown and soft, since they bring the extra sweetness that makes this bread work.

Martha Stewart Test Kitchen's Favorite Banana-Chocolate Chip Bread

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

5

minutes

Calories

385

kcal

Dense, tender crumb loaded with melted chocolate pockets, warm spice from cardamom and cinnamon, and the caramel sweetness of overripe bananas in every slice.

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 ½ cups)
  

• 3 large eggs, room temperature
  

• 1/3 cup buttermilk
  

• 1 teaspoon pure vanilla extract
  

• 1 cup semisweet chocolate chips
  

Directions

• Prep the oven and dry ingredients: Preheat oven to 375°F. 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.
• Combine the wet ingredients: In another bowl, whisk together butter, bananas, eggs, buttermilk, and vanilla until smooth.
• Add wet to dry: Make a well in flour mixture and pour banana mixture into it.
• Mix gently: Stir together until mostly combined but some dry flour remains.
• Fold in chocolate chips: Add chocolate chips and continue stirring just until evenly distributed throughout and no dry flour remains.
• Fill the pan: Transfer batter to prepared loaf pan.
• Bake the loaf: Bake until a tester inserted in center comes out clean, 1 hour to 1 hour, 10 minutes.
• Cool the bread: Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely.

Tools for this recipe

• USA Pan 1-pound loaf pan, Checkered Chef cooling racks, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of bananas are best for banana chocolate chip bread?

Go for bananas that are completely brown, slightly soft, and very fragrant. Overripe bananas bring more natural sweetness and a stronger banana flavor than yellow ones. If you have overripe bananas but no time to bake, freeze them in their skins for up to 6 months, then thaw completely and squeeze the flesh directly into a bowl.

How do you store banana chocolate chip bread?

Wrap the fully cooled loaf in parchment-lined foil and keep it at room temperature for up to 3 days. For longer storage, wrap the cooled loaf in plastic wrap, place it in a freezer bag, and freeze for up to 3 months. Slicing before freezing lets you defrost just a couple of pieces at a time.

Can you make banana chocolate chip bread ahead of time?

Yes, this bread actually tastes better the next day once the flavors settle. Bake the loaf, let it cool completely, wrap it tightly, and store at room temperature overnight. You can also freeze the whole loaf or individual slices for up to 3 months.

What can you use instead of chocolate chips in this banana bread?

Swap the semisweet chips for the same amount of chopped semisweet chocolate, toasted walnuts, or toasted pecans. Bittersweet chocolate will make the bread less sweet, while white chocolate or caramel chips will push it sweeter. You could also try 1 cup of toasted shredded coconut for a tropical twist.

Why did my banana bread crack on top?

A crack down the center is normal and actually a sign of good oven spring, so do not worry about it. The real failure to watch for is underbaking: always test with a skewer in the center, and if it comes out with wet batter, give it another 5 to 10 minutes. Let the loaf cool completely before slicing, or it will tear and turn gummy inside.