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half of a loaf of chocolate buttermilk banana bread
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5 from 5 votes

Buttermilk Banana Bread

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.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Bread
Cuisine: American
Keyword: banana bread with chocolate recipe, best banana bread, easy banana bread, easy quick bread recipe
Servings: 10
Calories: 357kcal
Author: Julie Clark

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 8x5.4.5-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 1/2 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.**

Nutrition

Calories: 357kcal | Carbohydrates: 53g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 257mg | Potassium: 313mg | Fiber: 4g | Sugar: 29g | Vitamin A: 382IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg