Toni's Banana Chocolate Chip Walnut Bread

This is my go to banana bread or muffin recipe. I've been using it at least every other month since it was published. It's freezes beautifully and people never guess that it's whole wheat or healthy. I use King Arthur White Whole Wheat flour instead of the pasry flour.

I love finding recipes that use whole wheat flour and this one is great. I enjoy eating whole wheat baked goods, but I think the taste is so great you could pass this by even the most skeptical eater. I also love that it doesn't use eggs.

I thought I'd give this a 3, since it wasn't necessarily bad (and one star looks so sad!), but the reality is that I wouldn't bother making this again. I followed the recipe exactly. While it did have a nice flavor, it lacked the cakey moistness I seek in a good banana bread.

Everyone in my house loves these. I make them into muffins, bake for about 25 minutes, and freeze half of them. I use lowfat milk with 1/2 tsp of vanilla instead of soy milk. Great with coffee.