There are a zillion banana bread recipes out there and after tinkering around with a basic recipe, I came up with this one. It's super moist and for the first time, made me love a banana bread ALMOST as much as zuchini bread. The addition of chocolate chips on top adds a little something without adding TOO much. It's versatile. If you have 2 bananas, that's okay. If you only have all-purpose flour, use as much as you would if you added up the other flours/oatmeals. One kind of sugar, same thing. The only thing I wouldn't skip is the sour cream, it's the key to moist. But, feel free to substitute yogurt instead. I wrapped the individual mini-loaves in "Martha wrap", which is a brown parchment paper bonded to a thin aluminum foil. (In theory it sounds like a great product, but I'm not in love with it.) It did work well to make cute, little brown-paper wrapped loaves that stayed shut.
