I love banana bread, but more importantly, I love good banana bread. I like it to be dense and moist. I’m not too picky on the nuts vs. no nuts debate. I like them both.
Ole considers himself a banana bread “purist.” He believes it’s not true banana bread unless there are walnuts involved. I have one of those recipes. This is not it. This recipe is all about the marriage of the banana with the chocolate chip. It’s like grocery store muffins…except there are real bananas and no imitation extract in this one and they taste good.
This has been one of my favorite banana breads for years. It fulfills all my grocery store muffin urges, and the mini loaves make a fantastic breakfast, free from complaining. It also uses the bananas I neglected to feed my children because I forgot about them and left them to sit all weekend and brown while we went on vacation. Yes, those bananas.
One of my favorite things about quick breads is the ability to just dump ingredients into a mixer and turn it on. First the butter and sugar, then the eggs and sour cream and bananas. Ignore that there are four eggs in the bowl. I doubled the recipe because I had four sad bananas.
Be sure to let a kid or two help and spill flour on the counter. Then laugh when they lick it with their tiny fingers.
It’s a party in there.
And when the party’s over, fill up one of these. You could do muffins too, but I prefer the personal loaves. It’s like my own special banana bread.
And you can fill a loaf pan too. This recipe will actually make 2 loaves or 18 regular-sized muffins.
Take them out when the tops start browning. I take muffins and mini loaves out before they get very dark because they continue baking in the pan and I don’t want to end up with dry banana bread.
I held the pan up by the window to get the sink light because the compact fluorescent blue on the overhead was not flattering to the banana bread, and there was no natural light to be had by the time they came out of the oven.
See how the large one is darker? Not much, just an even brown across the top.
Store wrapped in plastic wrap or in an air-tight container.
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