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Grandma’s Chocolate Chip Banana Bread

March 27, 2014

I don’t like banana bread.  There—I said it.  Cue the shock and hand-wringing and exclamations of my lack of humanity. I’ve heard it all. But I still don’t like banana bread.

THIS chocolate chip banana bread, however, is pretty freaking awesome.

Grandma's Chocolate Chip Banana Bread

I got the chance to fly out to eastern Washington in late January with my dad to visit my Grandma and some other family on his side. I see most of them maaayyybe every decade, often longer, so it was a great chance to catch up and reconnect.

My grandma had baked some banana bread that I ended up snacking on all weekend. It was dense and moist, like a flat little cake, and studded with chocolate chips. I loved it.

She gave me her recipe and I played with it a little, including using all whole wheat flour, leaving out the coconut (partly because I forgot), and using dark chocolate chips.

I also baked it in two shallow dishes instead of making a regular-size loaf, which I think actually was the best thing I could have done for even cooking and keeping everything moist.

Grandma's Chocolate Chip Banana Bread

Preheat the oven to 350 F. Whip together the butter and sugar (I just hand-mixed).

Stir in the eggs, bananas, and buttermilk.

Add the flour and baking soda, and combine everything into a batter. Mix in the chocolate chips, walnuts, and and any other add-ins.

grandma's chocolate chip banana bread chocolate chips walnuts2

Grease your pans. One thing I did to make my bread the texture I like is to use a 7″x11″ pan and also a regular bread pan, and spread the batter in more of a cake thickness instead of a regular loaf thickness.

grandma's chocolate chip banana bread dough

If you’re using shallow loaves/pans (which I recommend), your baking time will probably be around half an hour; full loaves will be around an hour.

The bread will turn golden, and the middle will set up so it doesn’t really wiggle when you shake the pan.

grandma's chocolate chip banana bread baked

If possible, let the bread cool for around an hour before serving, it lets the crumb set.

Super Moist Chocolate Chip Banana Bread

While this chocolate chip banana bread isn’t the healthiest possible, it IS delicious and it’s so easy to make!  It keeps really well for at least a week, just keep it well-covered.

Other banana bread recipes you’ll love:

  • Snickerdoodle Banana Bread
  • Dark Chocolate Olive Oil Skillet Banana Bread
  • Chai Spice Banana Bread
  • Banana Bread with Espresso Glaze

Grandma’s Chocolate Chip Banana Bread

  • 1/2 cup of butter, softened
  • 1 cup of sugar (I used more like 3/4 cup)
  • 2 eggs
  • 1 cup of mashed bananas (2 large-ish bananas)
  • 1/2 cup of buttermilk
  • 2 cups of flour (I used white whole wheat)
  • 1 teaspoon of baking soda
  • 3/4 cup of dark chocolate chips
  • Optional:  1/4 or 1/2 cup of chopped walnuts (or slivered almonds)
  • Optional:  1/2 cup of shredded coconut

Preheat the oven to 350 F. Whip together the butter and sugar (I just hand-mixed), then stir in the eggs, bananas, and buttermilk.

Add the flour and baking soda, and combine everything into a batter. Mix in the chocolate chips, walnuts, and and any other add-ins.

Pour the batter into greased pans. I used two shallow pans to get everything to bake more evenly (vs. a traditional big loaf). In a 7″x11″ and a regular bread pan, the batter was a cake-like thickness instead of a big loaf.

If using shallow loaves/pans, your baking time will probably be more like half an hour; for full loaves, bake around an hour. It will turn golden and the middle shouldn’t shake or wiggle much at all when you shake the pan. Cool for about an hour before serving, to let the crumb set.

Pin for later!

Super Moist Chocolate Chip Banana Bread | My grandma's banana bread recipe is the best I've had, a fairly traditional recipe studded with chocolate chips. Very easy banana bread recipe to make.

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About Me

Welcome to my little corner of the internet! I created this blog for people who love cooking & baking but are challenged to find the time and energy to do it. Recipes run the gamut from super healthy to indulgent, but the focus is on using REAL food no matter what.

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