Grandma's Chocolate Chip Banana Bread

Grandma's Chocolate Chip Banana Bread has been the centerpiece of our family gatherings for as long as I can remember. The familiar aroma of bananas and chocolate wafting through the kitchen instantly transports me back to Sunday afternoons at Grandma's house, where this warm, moist bread would be cooling on the counter, just waiting for eager little hands (and big ones too!) to grab a slice.

This cherished recipe transforms those spotty, overripe bananas into something truly magical. Perfect for cozy fall mornings with coffee, after-school snacks, or bringing to a friend in need of comfort, this banana bread strikes the perfect balance between wholesome and indulgent. The chocolate chips melt into the tender crumb, creating pockets of sweetness that make each bite a little moment of joy.

Why You'll Love This Chocolate Chip Banana Bread

• Simple ingredients — uses those overripe bananas you were about to toss out
• No fancy equipment needed — just a couple of bowls and a loaf pan
• Kid-approved and adult-adored — it's a unanimous family favorite
• Freezes beautifully — make a double batch and save one for later
• Adaptable recipe — easily make it gluten-free or add your favorite mix-ins
• Perfectly gift-worthy — bake in mini loaf pans for heartfelt homemade presents

Ingredients You'll Need

• 3 very ripe bananas (the spottier, the better — they're sweeter!)
• ⅓ cup melted butter (unsalted works best, but salted is fine too)
• ¾ cup granulated sugar (can reduce to ½ cup if you prefer less sweet)
• 1 large egg, beaten (room temperature gives the best results)
• 1 teaspoon pure vanilla extract (please use real vanilla, not imitation if possible)
• 1 teaspoon baking soda
• Pinch of salt (about ¼ teaspoon, skip if using salted butter)
• 1 ½ cups all-purpose flour (measured by spooning into measuring cup, not scooping)
• 1 cup semi-sweet chocolate chips (I prefer Ghirardelli, but any brand works beautifully)
• ½ teaspoon cinnamon (optional, but adds wonderful warmth)
• ¼ cup chopped walnuts or pecans (optional, for those who like a little crunch)

Step-by-Step Instructions

• Preheat your oven to 350°F (175°C). Grease a 4x8 inch loaf pan with butter or line with parchment paper for easy removal.
• In a large mixing bowl, mash those spotty bananas with a fork until smooth. A few small lumps are perfectly fine – they add character to your bread!
• Stir the melted butter into the mashed bananas. The warmth helps blend everything together beautifully.
• Mix in the sugar, egg, and vanilla extract until well combined. Your kitchen should already be smelling amazing!
• Sprinkle the baking soda and salt over the mixture and stir in.
• Add the flour and fold it in gently with a spatula. Don't overmix – stop when you still see a few streaks of flour. (Overmixing makes your bread tough, and we want it tender!)
• Reserve about 2 tablespoons of chocolate chips for topping, then fold the rest into the batter. If using nuts, add them now too.
• Pour the batter into your prepared loaf pan. It will be thick – that's exactly right! Smooth the top gently and sprinkle with those reserved chocolate chips.
• Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs (not wet batter). If the top is browning too quickly, loosely cover with foil for the last 15 minutes.
• Let the bread cool in the pan for about 10 minutes – I know it's hard to wait, but this helps it set!
• Turn out onto a wire rack to cool completely. Well, maybe not completely – this bread is absolutely divine when still slightly warm with melty chocolate chips!

Serving and Storage Tips

This chocolate chip banana bread is at its absolute best when served slightly warm, when the chocolate is still a bit melty. For an extra touch of indulgence, spread a thin layer of salted butter on a slice – the sweet-salty combination is simply heavenly. It pairs perfectly with morning coffee, afternoon tea, or a cold glass of milk for the little ones.

To store your banana bread, wrap it tightly in plastic wrap or store in an airtight container once completely cooled. It will stay moist at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To freeze, wrap individual slices or the entire loaf (cooled completely) in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or warm frozen slices directly in the microwave for 20-30 seconds for an almost fresh-baked taste.

Helpful Notes

• Banana ripeness matters: The blacker and spottier your bananas, the sweeter and more flavorful your bread will be. If your bananas aren't quite ripe enough, you can speed up the process by placing them in a paper bag with an apple overnight.
• Gluten-free option: Simply substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. I've had great success with Bob's Red Mill or King Arthur versions.
• Lower sugar version: Reduce the sugar to ½ cup and use dark chocolate chips instead of semi-sweet for a less sweet but still delicious treat.
• Add-in ideas: Try adding ½ cup shredded coconut, a tablespoon of espresso powder, or swapping ¼ cup of flour for cocoa powder for a double-chocolate version.
• Mini-loaf option: This recipe makes 3-4 mini loaves (perfect for gifting!). Reduce baking time to 30-35 minutes when using mini loaf pans.

Frequently Asked Questions

1. Can I use frozen bananas?
Absolutely! Thaw them completely, drain off any excess liquid, and use as directed. Frozen bananas tend to be extra sweet and perfect for banana bread.

2. Why did my banana bread sink in the middle?
This usually happens when there's too much moisture or the bread is underbaked. Make sure you're not using too many bananas and that you're testing for doneness properly with a toothpick.

3. Can I make this without eggs?
Yes! Replace the egg with ¼ cup unsweetened applesauce or one flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes until gelatinous).

4. How do I know when my banana bread is done?
Insert a toothpick into the center of the loaf - it should come out clean or with a few moist crumbs, but no wet batter. The top should be golden brown, and the edges should be pulling away slightly from the pan.

5. Can I make this into muffins instead?
Definitely! Pour the batter into a lined muffin tin and bake at the same temperature for about 20-25 minutes. This recipe makes about 12 standard muffins.

Final Thoughts

There's something truly magical about transforming spotty bananas into this beloved chocolate chip banana bread. Every time I bake it, I feel connected to my grandmother and all the love she poured into her kitchen. This isn't just a recipe—it's a tradition, a comfort, and a little piece of home you can share with those you love.

I hope this banana bread brings as much joy to your kitchen as it has to mine over the years. I'd absolutely love to see your creations if you give it a try! Tag me on social media or leave a comment below with your experience or if you added your own special twist. Remember, the best recipes are the ones that become part of your family's story—so make this one yours!