We’ve got an absolutely scrumptious Banana Bread recipe for you. It’s a great twist on a perfect treat for friends and family.  The key ingredient being Buttermilk, which gives it a unique moist texture.  Oh… but lets get real here; it’s the chocolate sauce that puts this into another orbit!

Ashley’s Banana Bread with Chocolate Chip Sauce*

Total Time:1 hr 30 min

Prep:30 min

Cook:1 hr

Yield:2 loaves



Cooking spray

3/4 cup (1 1/2 sticks) butter

1 1/2 cups sugar

2 large eggs

4 ripe bananas, mashed

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup buttermilk, well shaken

1 cup chopped pecans


Chocolate Chip Sauce:

8 ounces milk chocolate chips

1 cup heavy cream



For the banana bread: Preheat the oven to 350 degrees F. Grease two 9-by-5-inch loaf pans with cooking spray.


With an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the bananas and vanilla. Sift the flour together with the baking soda and salt. Add the flour and buttermilk to the banana mixture, working in stages, and beginning and ending with the flour. Fold in the pecans.


Pour the batter into the prepared loaf pans and bake for 55 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.


For the Chocolate Chip Sauce:

Add the chocolate chips to a heat-proof bowl. Heat the heavy cream in a small saucepan until hot but not boiling. Pour the hot cream over the chocolate and stir until chocolate is fully melted. Serve over slices of banana bread.



*Recipe and information reprinted from FoodNetwork

https://www.foodnetwork.com/recipes/trisha-yearwood/ashleys-banana-bread-with-chocolate-chip-sauce.htmlTrisha Yearwood

Adapted from “Georgia Cooking in an Oklahoma Kitchen” by Trisha Yearwood (c) Clarkson Potter 2008.