This recipe has lots of potential for variations depending on your taste, and as it makes a big double recipe you can make multiple loaves of banana bread or bread and muffins at the same time. By dividing the batter, you can make more than one variation per recipe as well. Try walnuts and raisins, chocolate chips and raisins or walnuts or if you have simple tastes, just raisins on their own. Or use all three - although in that case you might want to use 1/2 cup of each instead of a whole cup!
The recipe freezes well - particularly the muffins as they are easy to defrost and re-warm in the microwave. If you want to freeze a loaf of banana bread, do slice it up first as it makes it much easier when it comes time to thaw it. If you put small pieces of wax paper or greaseproof paper between the slices, you can just take a slice at a time out of the freezer.
I’ve tried to make this recipe as healthy as possible by using whole wheat flour and a minimum of sugar; the least healthy version is when you make it with chocolate chips! It’s also a great recipe for using up leftovers as you really want over-ripe bananas for this - the kind that are too ripe to eat are perfect for this recipe. This tastes fabulous just as it is, or spread with a bit of butter. You can even toast it. Enjoy!
5 small (or 3 large) very ripe bananas, mashed
3/4 cup white sugar
3/4 cup lightly packed brown sugar
2 eggs, lightly beaten
2/3 cup butter, melted
2 cups milk
2 cups all purpose flour
2 cups whole wheat flour
2 tablespoons baking powder
2 teaspoons cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup juicy raisins and/or
1 cup chopped walnuts, pecans and/or
1 cup chocolate chips
In a large bowl, combine mashed bananas, sugars, eggs, milk and melted butter.
In a medium bowl, combine flours, cinnamon, nutmeg and salt. Stir raisins and/or chocolate chips and/or nuts if using, into this mixture.
Divide between one large loaf pan (or two small ones) and twelve to fifteen large muffin cups. Bake together, at 350℉ (or 160 - 170℃) for about 20 - 25 minutes for the muffins and 50 minutes to an hour for a large loaf (about 50 minutes for the two to three small ones). Both are done when a piece of dried spaghetti comes out clean. Ovens can be temperamental so you may need more or less time.
Obviously you can make 2 to 3 small loaves or 24 + muffins or any variation thereof; whatever best suits your purposes the best is absolutely fine. The beauty of this recipe (aside from its yumminess!) is its versatility.