I've been making this recipe as my go to Banana Bread since it was first published. Over the years I've made the following changes: 1 use orange zest from one half of a navel orange per loaf (which is a lot, but SO worth it), I typically use 3-4 bananas that I process in a mini-chopper to get most of the lumps out (about 1 1/2 cups) and I actually get different but very tasty results if the bananas are yellow, not overripe. Instead of a super-moist, shallow loaf, it puffs up quite nicely and is a bit lighter and more uniform in texture. I have also used generic or past their prime chocolate chips, since they are being baked, it's a good use for 'leftover chips'. And I usually grease and flour the pan, but that's just personal preference. I'm making several this weekend as holiday gifts.

This was great!! I made some changes I used 1/2 cup of sugar, 1 tsp vanilla and 1/4 tsp cinnamon and 3/4 cup of walnuts. Delicious!!!!! It does get too brown after 1 hour and you need to cover it with foil to finish baking. Yummy