Less butter and less sugar is good for you and so it this version of banana bread. Make sure the bananas are ripe before adding the bananas into this recipe. I have read you can ripen bananas in the oven to speed up the process..DO NOT DO THAT. It will make the dough too liquid-ie (not an official word but it works).
If you don’t like chocolate chips, swap it with walnuts, peanut butter chips, etc.
If you like a spicy version, add a teaspoon of cinnamon and leave out the chocolate.
Preheat oven to 325 degrees.
Take a loaf pan or mini loaf pan tray, butter and dust with flour. Set aside.
Combine all wet ingredients in stand mixer. Excluding the bananas and Mix well.
Combine all dry ingredients in a large bowl. Mix well.
Add bananas into wet mixture. Mix well.
Add dry ingredient mix slowly. Scrap walls of bowl after mixing.
Fold in chocolate chips.
Or walnuts, peanut butter chips, etc.
Pour mixture into pans. Or divide up in the tray evenly.
Bake for 45-60 minutes, or until tooth pick test passes and it comes out clean.
Optional: sprinkle some of the chocolate chips on the top to make them look better!
Let it cool to room temperature and remove loaf from pan.