Chocolate Chip Banana Bread

This recipe originated as a zucchini bread by Marion Cunningham many years ago.  I had some overripe bananas and used them in place of the zucchini and the rest is history....we've been making this for a very long time.  

You will need one 9 X 4 inch loaf pan.  The recipe makes one loaf, but I often double it to make two loaves as I did here.  It really depends on how may overripe bananas I have. Toss the chocolate chips with a tablespoon or so of flour to help keep them from sinking to the bottom of the breads.  

Ingredients:  Makes one loaf

2 cups all-purpose flour, sifted (8 ounces)
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 eggs
1 1/3 cup sugar
2/3 cup vegetable oil
2 teaspoons vanilla
2 to 3 pureed overripe bananas (I use a food processor)
1. cup chocolate chips

Directions:

1.  Heat oven to 350 degrees and coat the loaf pan with non-stick spray.
2.  Sift or whisk together first five ingredients and set aside.
3.  In the bowl of a stand mixer (or by hand if you'd like) beat the eggs until foamy.

4.  Add sugar, then oil and vanilla, mixing well after each addition.

5.  Reduce mixer to low and mix in dry ingredients until well blended.

6.  With a spatula, stir in bananas and chocolate chips.

7.  Pour the batter into the prepared pan and bake for 60-75 minutes until a toothpick inserted in the center comes out clean.

8.  Cool in the pan for 10 minutes, then remove and cool completely.