So there’s a funny story about my banana bread recipe. When I was younger, I enjoyed baking. I would occasionally mail away a couple UPC’s and money for shipping/handling for some simple cookbooks. There was an offer on Gold Medal Flour that I sent away for. For many years, my mom would always make the banana bread recipe. About ten years ago, I called my mom and asked for the recipe. I wrote it down on a piece of paper; all my other recipes are typed out. Since then, I’ve been making this recipe and even given it out to friends because they enjoyed it so much. Well, recently my mom gave me the Gold Medal Flour cookbook and I realized it is NOT the same recipe I have been using all these years. I’m not sure what happened but I guess I really don’t care because it sure is the best banana bread recipe I have found. The top becomes a nice crunchy layer while the inside is moist and flavorful. I will make it plain or with nuts or with chocolate chips or nuts and chips but we like them all. Ok, maybe we lean towards one more than the other!

Banana Chocolate Chip Muffins
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1 ¾ cups flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup banana, mashed (2-3 medium)
½ cup oil
¼ cup milk + 1 Tablespoon vinegar (buttermilk)
1 teaspoon vanilla
1 cup walnuts, chopped
½ cup chocolate chips

Mix ingredients together and put into a greased loaf pan or 12 muffin cups.

Bake at 325 degrees for 1 hour 20 minutes.