Excellent banana bread. The banana bread recipe I used to use contained both oil and butter and was quite heavy. I love the texture of this one and it tastes divine. I think I'll be using this recipe from now on! Thanks.
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This recipe is extremely similar to my bf's family recipe except his doesn't use baking powder and there's a 1/2t salt. It's extremely tasty! It makes two regular loaf-sized pans.
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This recipe was similiar to other recipes that I have tried in the past but it was moist and had a lovely texture that I have often not achieved with other recipes (due to buttermilk?). I didn't use the chocolate chips though because I wasn't adventurous enough this time around. My husband brought the entire loaf into work and received many compliments on the great tasting banana bread that he shared. The one thing that I think I would do differenly next time is to avoid using a dark pan. Even though I lowered the temperature by 5 degrees F., the bottom and sides browned a bit more than I would have preferred. I did place tinfoil on the top of the bread about 10-15 minutes before the bread was done so that the top did not get too brown :)
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