This Buttermilk Banana Bread recipe is adapted from one of my go to recipes and is packed with deep banana flavor, plenty of moisture, and a nice, light texture.
Heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside.
In a large bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
In a medium bowl, mix together mashed bananas, buttermilk, eggs, butter, and vanilla. Lightly fold banana mixture into dry ingredients until just combined and batter looks thick and chunky. Fold in chocolate chips. Scrape batter into prepared pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.
Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Notes
Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.