This is a classic recipe, and I wouldn't mess with a classic. I usually make Banana Bread around Easter because instead of allowing the kids to eat a gigantic chocolate bunny, I crunch the whole thing into a batch of banana bread.
When we do not have chocolate bunnies ready to be slaughtered for the sake of delicious banana bread, I add 6-8 ounces of semi-sweet chocolate chips. This versatile recipe is also delicious if you decide to leave the chocolate out.
3 to 4 ripe bananas
1/4 cup melted butter
1 cup sugar
1 1/2 cups + 1 tablespoon flour, divided
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Toss the chocolate chips in a bowl with 1 tablespoon of flour.
Mash the bananas in a separate bowl. Add all the remaining ingredients to the bananas and mix well with a wooden spoon. Add the chocolate chips last, stir to combine, but do not overmix.
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve with butter.
I like to use silicone muffin cups, filled 2/3 full, bake for 23-25 minutes.
Spray a mini muffin pan with Pam, fill 3/4 full, and bake for 15 minutes.