I came across a copycat Starbucks banana bread recipe over the winter. Our family would demolish a loaf in a day…it was that good.
Then I started experimenting with the recipe. I made it gluten free, when I was trialing a GF lifestyle, the texture changed a bit but was still good.
Then I would add a few extra ingredients and I think this final recipe is a winner!
- 2 cups flour (GF flour is a good alternative)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg (flax egg would work)
- 1 1/8 cup sugar
- 1/2 cup vegetable oil
- 2 tbsp milk (of any variety)
- 1/2 tsp vanilla
- 3 mashed bananas
- 1/2 cup chopped pecans
- 1/4 cup chocolate chips
Place in greased loaf pan and bake at 325 for 50-75 minutes, until the top is golden brown.
Or, place in muffin tins greased or lined and bake at 350 for 29 minutes, until top golden brown. Makes 16 muffins. These are great snacks for our camping trips and even for a quick breakfast!
We love these muffins and they travel well on our camping weekends. The girls will eat them for breakfast or an afternoon snack.