I think it begs for chocolate and I usually add mini chocolate chips tossed in flour at the end of the recipe. I bake it in mini loaf pans which are perfect for holiday giving. I let them cool and refrigerate or freeze the small loaves. My family prefers this bread cold, right out of the refrigerator, thinly sliced. Honestly, I have found my favorite recipe and have not tried many others. When I have, I have been disappointed and wondered why I wasted the bananas.

Is this the best banana bread ever made? People, please! Can’t you see it is all relative? If you like cinnamon, nutmeg and other spices in your bread, it is not the best recipe for you. You would never associate this with the classic banana bread that you are used to. Also, despite the misleading name, there are no tropical components like pineapple or coconut in this bread. So if tropical is the way you roll, then this will not be in the running. Take your whole wheat flour and egg substitute somewhere else. Changing ingredients around to make it low fat will not give you the correct results.

If you want to taste a buttery-rich-banana-bread/cake-concoction (with a little chocolate for good measure) that you can feel good about eating for breakfast, then this is the recipe you need to try. I promise it will win you over.