Best Banana Bread Recipe to Date

I've experimented with many banana baked good recipes, including banana bread, banana oat muffins, and banana chocolate chip muffins, but as of a few weeks ago, I had still not found the "perfect" recipe.  I think that I can now report that I may have actually found that perfect recipe – the Martha Stewart online recipe which uses sour cream in addition to the standard muffin/cake/bread ingredients.  

I've made this recipe twice now, and the best part of it may not just be the flavor – despite using less banana than is called for both times and increasing the amount of sour cream/greek yogurt to adapt – but also the nice crisp outside to the bread that develops after baking.  As a result, the texture is much more bread-like than other recipes I have tried, but is still very moist inside the crust.  The first time I made the recipe I used low-fat sour cream, the second time, non-fat greek yogurt – I didn't notice a difference, but Andy thought the first loaf, with the sour cream, was more flavorful.  I also substituted about 1/2 cup chocolate chips for the nuts both times, and added in maybe 1/4 tsp. cinnamon.  I still have leftover banana bread in the fridge, and I am looking forward to eating it all in the coming days – or freezing it for enjoyment later!