Ashley's Banana Bread with Chocolate Chip Sauce

Name: Ashley's Banana Bread with Chocolate Chip Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 8 ounces milk chocolate chips; 1 cup heavy cream

Servings: persons

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
8 ounces milk chocolate chips
1 cup heavy cream

1
For the banana bread: Preheat the oven to 350 degrees F. Grease two 9-by-5-inch loaf pans with cooking spray.
2
With an electric mixer, cream the butter and sugar together until light and fluffy.
3
Add the eggs one at a time, beating well after each addition.
4
Beat in the bananas and vanilla.
5
Sift the flour together with the baking soda and salt.
6
Add the flour and buttermilk to the banana mixture, working in stages, and beginning and ending with the flour.
7
Fold in the pecans.
8
Pour the batter into the prepared loaf pans and bake for 55 minutes.
9
Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.
10
For the chocolate chip sauce: Add the chocolate chips to a heat-proof bowl.
11
Heat the heavy cream in a small saucepan until hot but not boiling.
12
Pour the hot cream over the chocolate and stir until chocolate is fully melted.
13
Serve over slices of banana bread.

1885

kcal

Calories

122

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 3/4 cup (1 1/2 sticks) butter, 1 1/2 cups sugar, 2 large eggs, and more.

Yes, Ashley's Banana Bread with Chocolate Chip Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!