Tanya Zuckerbrot Shares Her F-Factor Approved Banana Bread Recipe

Rather than meditating in the mornings and writing little notes of gratitude, I wake up and tap through acquaintances' Instagram stories. Without fail, every four taps leads to a photo of banana bread. Everyone has their own take: a bowl of unmixed ingredients, a fresh loaf or a perfectly cut slice of bread taken with the retrodust filter. I know I can’t be alone here in my observations, and it makes sense when you think about it —everyone overbought bananas when panic shopping and the fruit flies have started to attack. Bananas either die a hero or live long enough to see themselves become banana bread. I reached out to Tanya Zuckerbrot MS, RD, the founder of the popular F-Factor Diet, for a recipe that is both good for you and delicious. “During these uncertain times, comfort foods from our childhood bring us back to a time when we felt loved and protected. One of my favorite recipes growing up was my mom’s chocolate chip banana bread,” says Zukerbrot.

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Yields: 12 servings