Servings: 1 regular sized loaf or 3 small loaves

1/2 cup softened butter or margarine ½ cup softened butter or margarine
 
2 eggs 2 eggs
 
2 cups flour 2 cups flour
 
1 cup sugar 1 cup sugar
 
1 tsp baking soda 1 tsp baking soda
 
1 tsp salt 1 tsp salt
 
1/2 cup buttermilk ½ cup buttermilk
 
1 cup mashed over ripened bananas (3 medium) 1 cup mashed over ripened bananas (3 medium)
 
3/4 cup walnuts ¾ cup walnuts
 
3/4 cup semi sweet chocolate chips ¾ cup semi sweet chocolate chips

Heat oven to 350°
Cream butter and sugar
Add eggs
Combine flour, salt and baking soda and mix together
Alternate adding flour and buttermilk until smooth
Whip on medium high for 2 minutes
Gently fold in walnuts and chocolate chips
Grease your loaf pan
Pour batter in loaf pan
Bake for 60 to 75 minutes

For a metal pan bake at 350°  For a metal pan bake at 350°
For a graded Corning or glass pan bake at 325°  For a graded Corning or glass pan bake at 325°
Bread tastes best if covered in aluminum foil and eaten 24 hours later.  Bread tastes best if covered in aluminum foil and eaten 24 hours later.