This whole wheat banana bread (and/or) muffins recipe is the only banana bread recipe you’ll ever need. It’s perfect. It’s the best banana bread made with whole wheat flour I have ever had and is so so so delicious, you’ll keep bananas on hand just to make this recipe.
Preheat oven to 350 degrees. Line a loaf pan with parchment paper or grease pan, and line a muffin pan with 6-8 liners. Alternatively, line 24 muffin cups with liners or 2 small loaf pans.
In a mixing bowl, combine the butter and sugar, and beat with a mixer until smooth. Add the vanilla and eggs, and beat until smooth. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet ingredients, beating just until they're combined.
Add the bananas and sour cream, and stir just until they're combined. Stir in the chocolate chips (if using toffee chips add them in too). Pour the mixture into the prepared pans or muffin tins. Bake the full-size loaf pans for 55 to 60 minutes and the muffins for 20 to 22 minutes, until an inserted toothpick comes out with moist crumbs. Let the loaves cool completely before sliding a knife around the edges of the pan to loosen and then remove to a plate or a wire rack
* or in place of whole wheat flour use 1 1/2 cups all purpose flour.[br]To make it gluten free, use 1 1/4 cups brown rice flour, 1/3 cup tapioca starch, 1/4 cup potato starch[br]** also optional is to add 3/4 cup toffee chips