Banana bread has definitely had its time to shine the past year, and it doesn’t look like it’s going anywhere, anytime soon. It’s delicious, easy to make, requires basic ingredients, and the best part, you can make it in large batches, which means it freezes well and you will always have banana bread on hand. Banana bread is the perfect breakfast (toasted with some peanut butter is my fav!), an afternoon snack with coffee or tea, or a late night sweet treat.

You can use any combination of chocolate in this recipe, I used milk chocolate chips on the inside, and dark chocolate chunks on top.

Double Chocolate Banana Bread

226 grams unsalted butter (room temperature)

200 grams granulated white sugar

2 medium eggs

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda

4 large ripe banana

224 grams all purpose flour

60 grams buttermilk

170 grams chocolate chips (white, milk, or semi sweet)

100 grams dark chocolate chunks

Preheat oven to 325 degrees F. Prepare 2 loaf pans by heavily spraying with nonstick cooking spray.

In a mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time until emulsified.

Beat in bananas until fully incorporated. Stir in the remaining ingredients, setting aside the chocolate chunks for the top of the loaves. Pour into prepared pans and sprinkle the tops of loaves with chocolate chunks.

Bake for 1 hour or until a skewer comes out clean. Cool for about 10 minutes before carefully unmolding banana bread onto a cooling rack.

*Once baked, freezes well for 4-8 weeks