Judy’s Chocolate Chip Banana Bread

Debra Keiser, from St. Cloud, Minnesota, shared that she obtained the chocolate chip banana bread recipe from her co-worker and close friend Judy many years ago. Judy assured her that this recipe would be the only one she’d ever need for banana bread. Debra slightly modified the recipe by adding more chocolate chips to cater to the chocolate lovers in her family.

Tips for making Judy’s Chocolate Chip Banana Bread include ensuring the bananas are sweet and ripe, which can be identified by brown flecks and softness when squeezed. Frozen bananas can also be used in the recipe; simply allow them to thaw before mashing. Storing the banana bread can be done at room temperature for several days or in the freezer for longer preservation.

The recipe for Judy’s Chocolate Chip Banana Bread has been approved by the Test Kitchen and includes ingredients like butter, sugar, eggs, ripe bananas, buttermilk, vanilla extract, flour, baking powder, baking soda, salt, chocolate chips, and optional walnuts. The preparation involves mixing wet and dry ingredients, folding in the chocolate chips and walnuts, and baking for about an hour.

For those interested in the nutritional content, each serving of the banana bread contains 229 calories, 9g of fat, 42mg of cholesterol, 212mg of sodium, 36g of carbohydrates, and 3g of protein.