Aunt “Du-Du’s” Chocolate Chip Banana Bread

An Easy Family Recipe for Perfect Banana Bread

Years ago, prior to being a mother myself, I began making banana bread in an effort to do some baking for my lovely nieces. It was at this time that I became obsessed in finding the “perfect” banana bread.

After a few tries at different recipes, I found the perfect one and made it my own by tweaking and tweaking (and of course adding chocolate). My nieces fell so in love with this sweet, moist and chocolatey version that it soon became known around our family as “Aunt Du-Du Bread” … since these two lovely little girls could not yet say “Aunt Julia.”

The best thing about this simple banana bread is that the older and browner the bananas you use, the better the bread is.  So it is perfect for those bananas you forget about, or those you pop in the fridge once they start to brown.

So, in celebration of motherhood, and the beauty it creates in this world, I share my Chocolate Chip Banana Bread recipe with you.  Make some this Mother’s Day to share with a special mom, and her loving creations.

“Aunt Du-Du’s” Chocolate Chip Banana Bread

Ingredients:


2 Medium Bananas, Brown-Spotted (or Fully Brown)
1/4 Cup Unsalted Butter, melted and cooled
1/3 Cup Canola Oil
1/4 Cup Buttermilk (or 4 Tbsp milk with 1 tsp Lemon Juice stirred in)
1 Tablespoon Pure Vanilla Extract
2 Eggs
1 Cup Sugar
1 1/2 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
3/4 Cup Bittersweet Chocolate Chips (Ghirardelli is best)

Note: You can also add 1 cup shredded coconut and 1/2 cup almond slivers instead of chocolate chips for another flavor option.

Directions:

Heat oven to 350 degrees F. Prep a loaf pan by covering interior of pan with butter, then dusting with flour. (Put the flour in the pan and shake around over the sink until coated). Set pan aside.

Pour butter, canola oil and sugar in bowl of stand mixer. Cream together until fully incorporated.

Add eggs, one at a time, until mixed and creamy.

Add in dry ingredients – flour, baking soda and salt – mix just until the batter becomes thicker.

Add in buttermilk (or milk you have mixed with lemon juice and sat aside for a few minutes to curdle), vanilla extract and bananas. You can mash the bananas in a bowl prior to adding, or just break up with your hands as you add them to the bowl (I prefer the later – one less bowl to clean).

Mix at medium speed until fully mixed together – about 90 seconds at the most.

Toss the chocolate chips with a sprinkling of flour to prevent them from sinking to the bottom of the bread. Mix them into the batter at low speed for just a few seconds until spread throughout the batter.

Pour the batter into prepared load pan.

Bake 1 hour to 1 hour 10 minutes until a knife put in the center of the bread comes out mostly clean (with a few crumbs attached to the knife). If the top starts to brown too much mid-way through, lay a piece of loose foil over the top.

Remove from the oven and cool for 5-10 minutes in the pan.

Run a butter knife around the bread while still in the pan to remove any crumbs that have stuck to the side.

Flip bread over carefully on a rack, some newspaper or paper towels and cool through before cutting.

Slice and serve. The bread will keep in an air tight container or wrapped tightly in foil for about two-three days.  So, make in advance for special occasions or to share.

Enjoy!

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"Aunt Du-Du's" Chocolate Chip Banana Bread

Years ago I became obsessed in finding the "perfect" banana bread. My nieces fell so in love with this sweet, moist and chocolatey version that it soon became known around our family as "Aunt Du-Du Bread" ... or my Chocolate Chip Banana Bread.

Ingredients:

2 Medium Bananas, Brown-Spotted (or Fully Brown)
1/4 Cup Unsalted Butter, melted and cooled
1/3 Cup Canola Oil
1/4 Cup Buttermilk (or 4 Tbsp milk with 1 tsp Lemon Juice stirred in)
1 Tablespoon Pure Vanilla Extract
2 Eggs
1 Cup Sugar
1 1/2 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
3/4 Cup Bittersweet Chocolate Chips (Ghirardelli is best)
Note: You can also add 1 cup shredded coconut and 1/2 cup almond slivers instead of chocolate chips for another flavor option.

Directions:

Heat oven to 350 degrees F. Prep a loaf pan by covering interior of pan with butter, then dusting with flour. (Put the flour in the pan and shake around over the sink until coated). Set pan aside.

Pour butter, canola oil and sugar in bowl of stand mixer. Cream together until fully incorporated.

Add eggs, one at a time, until mixed and creamy.

Add in dry ingredients - flour, baking soda and salt - mix just until the batter becomes thicker.

Add in buttermilk (or milk you have mixed with lemon juice and sat aside for a few minutes to curdle), vanilla extract and bananas. You can mash the bananas in a bowl prior to adding, or just break up with your hands as you add them to the bowl (I prefer the later - one less bowl to clean).

Mix at medium speed until fully mixed together - about 90 seconds at the most.

Toss the chocolate chips with a sprinkling of flour to prevent them from sinking to the bottom of the bread. Mix them into the batter at low speed for just a few seconds until spread throughout the batter.

Pour the batter into prepared load pan.

Bake 1 hour to 1 hour 10 minutes until a knife put in the center of the bread comes out mostly clean (with a few crumbs attached to the knife). If the top starts to brown too much mid-way through, lay a piece of loose foil over the top.

Remove from the oven and cool for 5-10 minutes in the pan.

Run a butter knife around the bread while still in the pan to remove any crumbs that have stuck to the side.

Flip bread over carefully on a rack, some newspaper or paper towels and cool through before cutting.

Slice and serve. The bread will keep in an air tight container or wrapped tightly in foil for about two-three days. So, make in advance for special occasions or to share.

Enjoy!

 

 

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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3 Responses to “Aunt “Du-Du’s” Chocolate Chip Banana Bread”

  1. Laura — May 26, 2012 @ 6:22 pm (#
    1
    )

    Just made your bread and cannot wait to try it. The house smells wonderful! I topped mine with a bit of coconut for a little crunch. Thanks for a quick and easy recipe for those leftover brown bananas!

    [Reply]

    • Julia replied: — May 28th, 2012 @ 10:06 am

      Please let me know how it turns out! Hope you enjoyed it 🙂

  2. Christine (Cook the Story) — February 26, 2013 @ 11:39 am (#
    2
    )

    I’ve been searching for the perfect banana bread for years. I hope this is it! Looks like it could be. Yay!

    [Reply]

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