This chocolate chip banana bread is perfectly decadent. It’s moist, rich, and easy and the ideal crowd pleaser for the weekend brunch, a simple weekday breakfast, or a wonderful dessert accompanied by a scoop of vanilla ice cream (and hot fudge?) for entertaining. The original recipe is courtesy of Tyler Florence. After a few trials, I made a couple amendments and added the chocolate chips. Chocolate chips too rich for you? Replace them with walnuts and a generous coating of powdered sugar. Enjoy with a hot cup of java or a big glass of cold milk. Yum!
Preheat oven to 350 and lightly grease a 9 x 5 loaf pan.
Whip the bananas and sugar together until creamy. Add butter, eggs, and vanilla; mix well. Mix in dry ingredients until incorporated together. Don’t over mix. Fold in chocolate chips with a spatula. Pour batter in loaf pan. Cook for about one hour—crust will be golden brown and a crack may develop down the center. (Time may vary depending on your oven.) Use toothpick to check that the inside is cooked, but still moist. Let cool before slicing.