Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Test Kitchen's Favorite Banana-Chocolate Chip Bread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 18, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 2 hrs Yield: 1 9-by- inch loaf Freezing and thawing over-ripe bananas before mashing creates a syrupy-thick juice, more like liquid gold, that bursts with sweet banana flavor and makes this loaf next-level delicious. Ingredients 1 stick unsalted butter, melted, plus more for pan 2 cups unbleached all-purpose flour, plus more for pan 1 cup sugar 1 teaspoon kosher salt 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon ground cardamom ½ teaspoon ground cinnamon 3 over-ripe bananas, preferably frozen and thawed, mashed (1 ½ cups) 3 large eggs, room temperature ⅓ cup buttermilk 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips Directions Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, cardamom, and cinnamon, 30 seconds. In another bowl, whisk together butter, bananas, eggs, buttermilk, and vanilla until smooth. Make a well in flour mixture and pour banana mixture into it. Stir together until mostly combined but some dry flour remains. Add chocolate chips and continue stirring just until evenly distributed throughout and no dry flour remains (do not overmix). Transfer to prepared pan. Bake until a tester inserted in center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days. Marcus Nilsson Cook's Notes Over-ripe bananas should be totally brown, slightly soft, and fragrant. You can also freeze them (in their skins) for up to six months. Let thaw completely, then pop them open from the stem end and squeeze the flesh and any juices directly into a bowl. Rate it Print