The first bite tastes just like a relaxing stay at a quaint inn.
I've consumed more than my fair share of banana bread. I just love it. I have tasted many similar recipes through the years from family members, bed and breakfast locations, and bakeries.
What I love most about this recipe is it's light in color and full of flavor. One of my first variations of the recipe called for milk chocolate chips. Well, as I often do, I started mixing the ingredients and anticipating my first bite of banana bread. As I was searching for the last ingredient, milk chocolate chips, I realized we were out. Rather than running to the store, I substituted white chocolate chips ... and have done so ever since. It was a substitution that became a recipe.
This recipe has been modified for high altitude (higher than 4,500 feet) and welcomes a few variations.
Bed & Breakfast Banana Bread Recipe:
Preparation Time: 15 minutes
Cook Time: 50 minutes
- 1/3 c. applesauce
- 1 1/2 c. mashed bananas (3 medium bananas)
- 1/2 t. vanilla
- 3 eggs
- 2 c. Bisquick baking mix
- 2/3 c. sugar
- 1/4 c. flour
- 1/2 c. white chocolate chips
- Preheat oven to 375 degrees.
- Mix wet ingredients (applesauce, bananas, vanilla, eggs, and sugar) until well combined. Add the baking mix and flour and mix well. Finally, add the white chocolate chips.
- Grease a loaf pan with nonstick cooking spray. Pour the batter into the loaf pan.
- Bake for 50 minutes or until a cake tester comes out clean. Cool on a wire rack.
- Try traditional milk chocolate chips in place of the white chocolate chips.
- To embrace the classic combination of peanut butter and banana, use peanut butter chips instead of white chocolate chips.
- Add 1/2 c. chopped pecans or walnuts in addition to the white chocolate chips.
Who made the best banana bread when you were growing up? Tell more in the comments below.