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


  1. Preheat oven to 375 degrees.
  2. 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.
  3. Grease a loaf pan with nonstick cooking spray. Pour the batter into the loaf pan.
  4. 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.