I have tried many different banana bread recipes over the years. Various versions from a healthy oatmeal version to a Nutella filled one and a bunch of others in between. However, I keep coming back to this recipe. It is one I have been making for a as long as I can remember. It is adapted from an old newspaper clipping that still lives in my mom’s recipe binder. When I was younger my mom and I used to make the original version together - until one day I accidentally read the ingredients wrong and this new and improved version was born. The bread is incredibly moist and has just the right amount of sweetness. It bakes up beautifully as both a loaf or muffins and I have included the bake time for both below. The recipe is incredibly versatile, freezes well and doubles perfectly! I hope you enjoy it as much as I do!
My Favourite Chocolate Chip Banana Bread
Yield: 24 muffins or two 8 inch loaves
Time: Prep 20 minutes, Bake 24 minutes (muffins) or 40 minutes (loaf)