Banana bread brings back (check out that alliteration!) a lot of memories from the year I spent in Dallas (2014-15). I was studying and we made a ton of banana bread. We were all students living on pretty limited budgets so we didn’t always have all the necessary ingredients. I’m pretty sure we’ve made banana bread without flour, without eggs, without oil. If we didn’t have all of the ingredients we just looked for a recipe that didn’t need that ingredient. Good times!
Over the past two years though, I have been making the same recipe consistently and it never fails. I’ve given it to friends, neighbors, my husband’s coworkers and everybody loves it! Always moist and sweet but not too sweet. My favorite part about it is that it’s rich in nutrients including eggs, whole grain flour, Greek yogurt and of course the bananas.
Ok, enough talking! Here it is – this makes a smaller loaf (I only bought a loaf pan a few months ago so I’ve always made it in whatever baking dish I had).
PS. I’ve adapted this recipe from the very talented Averie Cooks.
PPS. You might be able to decrease the sugar even more, especially with the chocolate chips going in but I haven’t tried it yet.