Chocolate Chip Banana Bread

Look at that lovely golden crust

The boys love this particular quick bread recipe, and you know what picky eaters they are. Adapted from this cookbook, I substituted semi-sweet chocolate chips for the nuts (which means if you don't like chocolate chips, substitute the nuts -- walnuts, pecans -- back into the recipe). If you eat it right away, the crust is super good, firm and crunchy. It's also better the next day, when the banana flavor becomes a little more intense.

Moist and delicious on the inside

THE RECIPE

(Makes 2 loaves and will keep probably 4 or 5 days)

Prep:

Preheat oven to 350 degrees; grease and flour two loaf pans

Combine the following in a medium bowl:
4 cups ( 1 pound, 4 ounces) all purpose flour
1.5 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

In a stand mixer with the paddle attachment (about 3 minutes), or with a very strong arm, beat the following together until mixture is light in color:
2 cups (14 ounces) granulated sugar
2/3 cup (5 fluid ounces) vegetable oil or canola oil
2.5 cups (1 pound, 4 ounces) banana puree -- about 5 or 6 very ripe bananas

Add the following to the wet ingredients:

4 eggs, beaten (preferably at room temperature)
2 teaspoons vanilla

Alternate 1/3 dry ingredients at a time with the following, and mix until just combined:

1 cup (8 fluid ounces) buttermilk

Add and mix in gently:

1 cup semi-sweet chocolate chips
(or 1.5 cups walnuts)

Bake:

30 minutes at 350 degrees, rotate, and bake an additional 30 minutes.  Turn oven  down to 325 degrees, rotate, and bake for another 30 minutes.  TOTAL TIME - 1.5 HOURS!  The loaves are done when a wooden skewer or toothpick comes out cleanly.