
April Showers Bring… Banana Bread?
With spring in the air, I’m just waiting for those April showers to make their appearance. We need them for the May flowers, after all. And on those wet, dreary days that pop up here and there, my mind always wanders to one thing: treats.
Strawberry crêpes? Tempting.
Chocolate cupcakes? Chocolate is good anytime.
Blueberry muffins? Always a favorite.
Carrot‑cake‑everything? I’ve been seeing recipes everywhere lately, and I love carrot cake… but that’s not quite what I’m craving either.
Then it hit me.
Banana bread.
But not just any banana bread — Chocolate Chip Banana Bread.

It’s been a while since I made this recipe, and I already know I’m going to enjoy every slice.
Chocolate Chip Banana Bread
Ingredients
- 3 bananas
- 1 stick of butter
- 2 eggs
- 1 ½ cups sugar
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 2 ½ cups all‑purpose flour
- ½ cup chocolate chips
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup chopped walnuts (optional)
Directions
- Preheat oven to 350° and spray the bottom of a 9×5 loaf pan with cooking spray.

- Peel and mash the bananas until almost smooth.
- Melt the butter in a saucepan.
- In a large mixing bowl, combine the bananas, melted butter, eggs, sugar, buttermilk, and vanilla.
- Add the flour, chocolate chips, baking soda, salt, and optional walnuts. Stir just until the flour is moistened, then add to your prepared loaf pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool for at least 5 minutes. Run a knife around the edges, then transfer the loaf to a wire rack to finish cooling.
Note
The bread slices much more cleanly once it has cooled completely — if you can wait that long.

Doesn’t it smell amazing? And it comes out so beautifully every time. I hope you enjoy a slice or two as much as I do.



The Hana Highway runs through a rainforest