I am not normally a fan of banana bread. But during the COVID-19 pandemic, I just had to try some new recipes. My parents love banana bread and asked me if I knew any recipes, and I gave it a try. It came out so good that even I fell in love with it and I just had to share it with all of you!

I normally make this in a double recipe because I have quite a large family and it still ends up disappearing in 2 days. If you want to, you can make this in a double, triple or quadruple recipe! It also makes your house smell amaaaazzzinngggg!

• Preheat the oven to 350°
• Lightly oil a 9-inch loaf pan and line it with parchment paper, with just a bit of the paper hanging over the side.

• 3 medium overripe bananas
• 1/3 cup organic granulated cane juice sugar
• 1/3 organic granulated brown sugar (if you don’t have this, regular cane juice sugar works just fine!)
• 1/3 cup olive oil (or your favorite baking oil)
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp salt
• 1 cup chocolate chips (non-sweetened)

1. Peel the bananas and place them into a blender, blend them until completely smooth.
2. Pour out banana cream into a large mixing bowl.
3. Add sugar, brown sugar, oil and vanilla to the bowl, stir until well mixed.
4. Add the flour to the bowl, then sprinkle the baking powder, cinnamon, and salt on top of the flour.
5. Stir everything together, but don’t overmix. THE BATTER WILL BE THICK! YUM!
6. Fold in the chocolate chips.
7. Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.
8. Sprinkle the top with a good layer of sugar and crushed walnuts.
9. Bake for 50 minutes, or for 5 minutes extra at a time until a knife inserted into the center comes out clean. DO NOT OVERBAKE.
10. Remove the bread from the oven and transfer to cooling rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.
11. Slice ‘n’ serve!

*It is simply wonderful served warm with a scoop of vanilla ice cream on top!