Chocolate Chip Banana Bread

There are many banana bread-ish recipes on SKCC, but I went to find a classic banana bread for a trip and realized we didn’t have one! Because I often make things gluten-free, my banana breads can turn out a little heavy, so I just relied on a standby classic from Butternut Bakery instead of reinventing the wheel. I resisted adding some shredded zucchini, but did replace the butter for oil because I think it makes the bread moister. Oh, and I also added a wee bit of cinnamon for warmth. Butter or oil will work in equal measure for the fat here, so you can decide. Think ahead on the bananas; you want them to be extra brown and spotty for maximum flavor and sweetness!

Recipe riffed from Butternut Bakery.