Banana Bread

I have made this banana bread (or muffins) twice now, and we've loved it both times.  Over the years I have tried several different banana bread recipes, and they never come out consistent, but this one does!
Thanks to Money Saving Mom I now have an easy go-to banana bread recipe. 

• 2 cups flour (I used 1 1/2 cups wheat flour & 1/2 cup white)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup oil (I used 1/4 cup olive oil, 1/4 cup vegetable oil)
• 1 cup raw sugar (I used 1/2 cup sugar, and some honey)
• 2 eggs, beaten
• 3-4 ripe bananas, mashed (I used 3 bananas)
• 1/2 teaspoon vanilla
• 3 Tablespoons milk
• 1/2 cup to 1 cup chocolate chips (The first time I made this I used blueberries instead, the second time I used chocolate chips, although it would be delicious without either, or with nuts.)

Stir together dry ingredients. Beat together remaining ingredients.
Add wet ingredients to dry ingredients and blend until just combined. Sprinkle chocolate chips in and stir.
Pour into greased loaf pan and bake at 350 degrees for one hour and 15 minutes or until toothpick inserted into the bread comes out clean.
Cool in pan for 10 minutes and then transfer to a wire rack.
To Freeze:
Fully cool, slice (if you like) and wrap the cut loaf in plastic wrap and then in foil (or stick in a ziptop bag) and freeze for up to six weeks.
To serve: Pull out desired amount of bread and thaw at room temperature.

Whitney's notes:  I made 1 small loaf pan, and then the rest into muffins because they are easier to freeze, in my opinion.  Muffins also do not need to bake as long.  I also just freeze in a freezer zip-lock.  When we want to eat them, I microwave them straight out of the freezer, and they are great!