Dense, moist, banana bread, full of flavor and loaded with creamy chocolate chips.

Last week, I received the kindest email from someone who followed my first blogging journey. She had the following to say about my Snickerdoodle Banana Bread recipe: “The bread is absolutely delicious and one of the best banana breads I’ve made, and I’ve tested approximately 40 banana bread recipes.” (Note: I focused on my original banana bread recipe, but for a fun twist I included the Snickerdoodle Banana Bread recipe as well.)

After reading her email it struck me; I shared my banana cake with you all, but I have yet to share my famous banana bread! Before we jump in, here is a little story behind how the recipe came about.

As you may recall, my husband loves banana bread. I’m not sure love is even a strong enough word. He is more of a banana bread connoisseur. Needless to say when he heard I was making his all time favorite dessert this week, he was jumping for joy.

Since marrying him, I have had to hone my banana bread making skills to perfection because he knows his banana bread. After countless testings, I finally created this most moist, delicious banana bread. My husband can’t keep his hands off it!

The recipe itself was inspired by my father’s mother, Dorothy who had a passion for making this quick bread.

My grandma Dorothy was a mail-order bride. Yes, that’s right, a mail-order bride. She was purchased at only 16 years of age by a much older Palestinian man in California. Prior to this, her parents had pulled her out of school to take care of her younger siblings. She only made it to the 2nd grade! How crazy is that?

Dorothy could not read or write, (except for a few words like her name) but boy did she know her way around a kitchen!

Her favorite thing to bake? Banana bread of course! She didn’t read off a recipe card, everything was done by memory. I must say I don’t ever remember her banana bread not coming out! It was never burned or sunk in the middle, it was always wonderful.

She loved making banana bread so much she literally made a loaf for my family every other day. (This is NOT an exaggeration!) It got to the point where my dad was having to take loaves of it to his work for his coworkers so it didn’t go bad!

As a result, Dorothy’s banana bread became a hit and was loved by so many.

This recipe was inspired by my sweet grandma’s love of making banana bread and my dear husband’s love of eating it. The recipe holds a special place in my heart and my home and I hope it will do the same for you!

I added chocolate chips because I love chocolate, but my grandma made hers with walnuts. She would even make me my very own loaf because of my tree nut allergy! Score!

I recommend eating this banana bread warm with a glass of ice cold milk! If you are feeling extra indulgent maybe even spread a little butter on it.

Everyone goes bananas over this bread and I’m sure you will too!

Original Recipe:

*Yields one 9-by-5-inch loaf

2 cups (250 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon ground cinnamon
2 eggs, at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) dark brown sugar
1/2 cup oil
2 tablespoons Greek yogurt or sour cream
1 tablespoon vanilla extract
3 very ripe medium sized bananas, peeled and mashed
1 cup chocolate chips + a handful more for topping

1. Preheat the oven to 325 degrees F. Grease a 9-by-5-inch loaf pan.

2. In a bowl, sift together the flour, baking soda, salt, cream of tartar, and cinnamon.

3. In another bowl, whisk together the eggs and sugars until fully incorporated. Add the oil, sour cream, vanilla extract, and mashed bananas. Mix until combined.

4. Fold the flour mixture into the wet ingredients and mix until just combined, but no white streaks remain (being careful not to over mix). Fold in chocolate chips.

5. Pour the batter into the prepared loaf pan. Sprinkle additional chocolate chips on top.

6. Bake for 50 minutes to an hour, or until toothpick inserted into the center comes out clean. Let cool in the pan on for 20 minutes. Pop the bread out of the pan and transfer to a wire rack to cool completely.

– – –

For a fun twist, here’s the Snickerdoodle version!

Recipe
*Yields one 9×5-by-inch loaf

1 1/2 cups (187.5 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon cinnamon
2 eggs at room temperature
1/2 cup cup (100 g) granulated sugar
1/4 (50 g) brown sugar
1/2 cup oil
2 tablespoons Greek yogurt
2 teaspoons vanilla extract
2-3 very ripe bananas, peeled

Cinnamon swirl

2 tablespoons dark brown sugar
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 teaspoon unsweetened cocoa powder
1 1/2 tablespoons butter, melted

1. Preheat the oven to 320 degrees F. Grease a 9-by-5-inch loaf pan.

2. In a bowl, sift together the flour, baking soda, salt, cream of tartar, and cinnamon.

3. In another bowl, whisk together the eggs and sugars until fully incorporated. Add the oil, sour cream, vanilla extract, and mashed bananas. Mix until combined.

4. Fold the flour mixture into the wet ingredients and mix until just combined, but no white streaks remain (being careful not to over mix).

5. In a small bowl, stir together the cinnamon swirl ingredients until moist.

6. Pour 1/3 of the batter into the prepared loaf pan. Spoon 1/3 of the cinnamon swirl mixture onto the batter and use a knife to swirl it in. Pour another 1/3 of the batter into the pan and swirl in another 1/3 of the cinnamon sugar mixture. Repeat this process with the remaining batter and cinnamon swirl mixture.

7. Bake for 1 hour to 1 hour and 10 minutes, or until toothpick inserted into the center comes out clean. Let cool in the pan on for 20 minutes. Pop the bread out of the pan and transfer to a wire rack to cool completely.