Buttermilk Banana Bread with a 4-ounce Chocolate Bar Baked Inside

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Make this moist banana bread recipe with buttermilk! This easy buttermilk banana bread combines classic banana flavor with a unique milk chocolate ribbon for a delightful twist.

Banana bread has long been a comforting classic in many households. Our homemade buttermilk banana bread recipe promises a deliciously moist texture but also a unique surprise.

In every slice you’ll find a rich ribbon of milk chocolate, thanks to an entire 4-ounce chocolate bar baked right into the center.

That’s right. This isn’t your average banana bread. Just look at it:

inside a loaf of buttermilk banana bread with chocolate

About this Buttermilk Banana Bread Recipe:

Flavor: The blend of all-purpose and whole wheat flour creates a lightly nutty flavor, while the brown sugar adds that familiar hint of caramel sweetness. The milk chocolate is a bonus!
Texture: The buttermilk ensures every slice is rich, tender, and utterly irresistible. When stored at room temperature, the chocolate stays soft so that you can slice the bread.
Method: This bread bakes in a 8.5″ by 4.5″ loaf pan and makes one loaf. Prep time is fast, only about 15 minutes. The rest of the time is hands off baking time.

Buttermilk in Banana Bread

Buttermilk is often a secret ingredient in baking. It’s a powerhouse. It brings more to the table than just a tangy flavor. The acidic nature of buttermilk reacts with baking soda, leading to a better rise and a fluffier texture.

While traditional banana bread recipes might rely solely on bananas for moisture, the addition of buttermilk guarantees consistency in texture.

The Chocolate Bar Ribbon: A Sweet Surprise

This moist banana bread recipe stands out because it has an entire 4.4-ounce chocolate bar baked inside. Each slice reveals a rich and gooey ribbon of milk chocolate that melds seamlessly with the moist banana flavors.

Sure, you could just add chocolate chips as you’d like and we do that. But this unique method is fun and looks pretty, too.

If you’re feeling adventurous, consider trying out variations like dark chocolate for a bittersweet contrast or even a white chocolate bar for a creamy, vanilla-infused ribbon. The chocolate banana bread possibilities are endless! It really is the best banana bread recipe.

How to Make Buttermilk Banana Bread

Prepare by preheating the oven to 350°F. Spray an 8×5.4.5-inch loaf pan with cooking spray and line with parchment paper. This is our favorite loaf pan.

Mix the dry ingredients. In a medium bowl, whisk together both of the flours, baking soda and salt. Set aside.

dry ingredients for banana bread in a bowl

Cream the butter and sugar. Using an electric hand mixer on high speed, cream room temperature butter and brown sugar in a large bowl until light and fluffy. This will take about 3 minutes.

creamed butter and sugar in a mixing bowl

With the mixer on medium speed, add eggs one at a time until fully incorporated.
Add the mashed bananas and extracts. Stir in gently with a rubber spatula.

banana bread batter with mashed bananas mixing in

Combine the wet and dry ingredients. Add buttermilk in 2 additions, starting and ending with dry ingredients and alternating with buttermilk between each dry addition (flour, buttermilk, flour, buttermilk, flour). Mix only until combined. Do not over mix.

wet ingredients with dry ingredients over top in a bowl

Pour ½ the batter into the prepared loaf pan and place the bar of chocolate over top. Cover with remaining batter.

unbaked banana bread batter with a chocolate bar laying on top

Place in oven and bake for approximately 60-65 minutes or when the bread starts to pull away from the sides of the loaf pan. Check the bread at 55 minutes. If it is getting too browned, cover loosely with aluminum foil to prevent further browning.

a sliced loaf of buttermilk banana bread with chocolate inside

Storage Instructions

Room temperature: Store in an airtight container on the counter for up to 3 hours.
Refrigerator: Store this bread in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
Freezer: Wrap the bread in plastic wrap, then place it into another airtight container. Freeze for up to 2 months. Thaw at room temperature before eating.

Frequently Asked Questions

Can you use this recipe to make muffins?

Yes! Bake them a shorter time, probably around 20-25 minutes.

Is there a buttermilk substitute?

Yes! Simply add a teaspoon of white vinegar or lemon juice to the ⅓ measuring cup, then fill the rest up with milk. Allow it to sit for 3-4 minutes, then add it to the bread.

Love this recipe? Try our cream cheese banana bread.

Buttermilk Banana Bread

5 from 5 votes

Make this moist banana bread recipe with buttermilk! This easy buttermilk banana bread combines classic flavor with a unique milk chocolate ribbon for a delightful twist.

Servings 10

Prep Time 15

Cook Time 1 5

Total Time 1 20

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Ingredients

1 cup all-purpose flour 130 grams
1 cup whole wheat flour 130 grams
1 teaspoon baking soda 7 grams
1/2 teaspoon salt 3 grams
1/2 cup unsalted butter 4 ounces, room temperature
¾ cup brown sugar 150 grams
2 large eggs
4 ripe bananas mashed (approximately 450 g)
1/3 cup buttermilk
1½ teaspoons vanilla extract
1/2 teaspoon almond extract
1 XL Hershey milk chocolate bar 4.4 ounces

Instructions

Preheat oven to 350°F. Spray an 8×5.4.5-inch loaf pan with cooking spray and line with parchment paper.
Mix the dry ingredients. In a medium bowl, whisk together both of the flours, baking soda and salt. Set aside.
Cream the butter and sugar. Using an electric hand mixer on high speed, cream room temperature butter and brown sugar in a large bowl until light and fluffy. This will take about 3 minutes.
With the mixer on medium speed, add eggs one at a time until fully incorporated.
Add the mashed bananas and extracts. Stir in gently with a rubber spatula.
Combine the wet and dry ingredients. Add buttermilk in 2 additions, starting and ending with dry ingredients and alternating with buttermilk between each dry addition (flour, buttermilk, flour, buttermilk, flour). Mix only until combined. Do not over mix.
Pour ½ the batter into the prepared loaf pan and place the bar of chocolate over top. Cover with remaining batter.
Place in oven and bake for approximately 60-65 minutes or when the bread starts to pull away from the sides of the loaf pan. Check the bread at 55 minutes. If it is getting too browned, cover loosely with aluminum foil to prevent further browning.
To cool, place the loaf pan on a cooling rack for 10 minutes. Then gently lift and place banana bread back onto the wire rack to cool more. This is best served slightly warm so the chocolate is melty.

Notes

Add walnuts or pecans if you’d like a little more of a nutty flavor and crunch.
Because of the chocolate, a toothpick might not be the best test of doneness. If you have an internal probe thermometer, the inside of the bread should measure about 200ºF when it is baked through.
Store the bread in an airtight container at room temperature.
If you choose to freeze and eat later, pre-cut the slices and then simply take a slice at a time and warm in a toaster oven. It will taste just like freshly baked.
Refer to the article above for more tips and tricks.

The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**