I can’t believe I haven’t shared this recipe! I’ve been making this version of banana bread since I was ten years old – in fact, this is the first recipe I ever received a compliment for. I made it to take to a ward party, and one lady wanted to know who made the bread since it was so sweet and dense. I glowed for days.
I believe the recipe itself came from the back of a flour bag all those years ago. I’ve worked with it since, reducing the sugar, increasing the banana flavor, adding chocolate chips, and generally tweaking it until it has become the perfect loaf of banana bread. It’s moist, it’s sweet, it has lovely little nuggets of chocolate, and the banana flavor is just right – not too overwhelming and not lost in the rest of the ingredients.
This recipe is super versatile. It makes around 18 muffins, 9 mini-loaves, or one very big loaf of bread. The cooking times for each variation are found in the notes at the bottom of the recipe.
Also, don’t feel confined to chocolate chips as your add-in. Nuts are marvelous, as is white chocolate, berries, dried fruit, and coconut. Switch them out, add them together, and feel free to customize your loaves. I always find myself gravitating back to the good old chocolate chips, but sometimes it’s fun to mix it up 🙂