Classic, moist, easily frozen, crowd pleaser.
In a large bowl, combine sugar, oil, and eggs.
In a separate bowl, combine flour, baking soda, baking powder, and salt.
Into the large bowl, alternate adding milk and dry ingredients. Mix until just combined.
Add bananas and chocolate chips.
Preheat oven to 350F, spray 3 loaf pans (medium, 4.5″x 8.5″) with cooking spray. Divide dough evenly. Bake all 3 loaves together for 55 minutes, rotating as needed.
Notes:
1. 2 cups bananas = about 4 bananas.
2. HALF of this recipe makes 12 regular muffins, bake for 20-25 minutes.
3. Freezes well in a plastic zipper bag.
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I made this recipe for the second time the other day and was pleased they turned out so well. I made three small loaves and one large loaf from the recipe. I gave half of the large loaf to a friend and received a rave review. She loved how moist it was. I am now passing the recipe along to her. This will be my permanent go-to banana bread recipe.
by Lindsay @ My Therapist Cooks in
Breads
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Serves: 6 Level: Easy
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Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
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kirstenh on 4.16.2011
I have these baking in the oven right now. I made the muffins and added some chopped flaked almonds that I had in the pantry. I will finish them with a mascarpone cream frosting and toasted almond flakes. Looking forward to trying them and hope they are as good as they sound. The batter was really moist so I’m hoping the result will be a nice moist muffin.
ladybug26 on 2.15.2011
The best banana bread I’ve ever made. I made 12 muffins and 2 loafs of bread. I topped the bread with streusel.
Thanks for the great recipe!!! =)