This banana bread is moist, flavorful, simple & versatile — it’s been our go-to banana bread recipe for over a decade. Not in the mood for chocolate chips? Toss in some dried cranberries or some toasted walnuts — even a plain slice never disappoints!
It’s easy to double the recipe to make two loaves. If you can find them, we like to use Ghirardelli or Guittard chocolate chips — you can use semi-sweet but we prefer using bittersweet to balance things out a bit. The bread can be wrapped in plastic & kept at room temperature for up to three days — but it never lasts that long at our place!
Enjoy!
[amd-zlrecipe-recipe:16]
