Two whole cups of mashed bananas remove the need for much sugar in this recipe, and in the end gives you a moist loaf bursting with chocolate chips in every bite. I love to make loaves instead of muffins because they are easier to serve (no messing with papers) and store in the freezer. There's less fiddling with batter and you can just put them in the oven and forget about them for awhile. If you cut the cooled loaf and then freeze it, it's easy to just unwrap and take a frozen piece, wrap the piece with plastic wrap, and tuck it (while frozen) into a lunchbox. By the time someone will want to eat it, the piece will be nicely thawed. How's that for making lunch packing easier?
Pre-heat the oven to 350 F and grease a 9x5 inch loaf pan. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together the mashed bananas, melted butter, milk, and eggs.
Pour the banana mixture into the flour mixture and stir until just combined. Fold in the chocolate chips.
Scrape the mixture into the loaf pan, smoothing the top. It will seem quite full but don't worry, it doesn't rise all that much. If you are concerned, put a baking sheet under the loaf pan when you set it in the oven to catch any drips. Bake for about 50-60 minutes until a cake tester inserted in the middle comes out cleanly. Allow to cool in the loaf pan before turning out and cutting into slices.
Makes one loaf, about 12-16 slices
Adapted from Canadian Living