- 3 cups sugar
- 1½ cups butter (no substitutes, here)
- 9 ripe bananas
- 6 eggs
- 6 cups unbleached all purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon baking soda
- 1½ teaspoons salt
- 2 cups semi-sweet or dark chocolate chips
- Peel and mash bananas. I toss mine in my stand mixer and mash them up.
- Add the butter and sugar and beat well.
- Beat in the eggs.
- Mix in the dry ingredients.
- The batter will be thick when it is finished.
- Melt the chocolate chips in the microwave.
- Take 4 cups of the banana bread batter and put it into another mixing bowl. Add the melted chocolate and stir to completely incorporate it.
- Grease 3 (8×4) loaf pans.
- Divide the plain batter, evenly, between the three pans.
- Next, add one-third of the chocolate batter in a strip down the center of each loaf pan.
- Using a butter knife or a fork, swirl the chocolate into the plain batter.
- Bake the loaves for 60-75 minutes (depending on your oven) at 350°. Loaves will begin to pull away from sides of pan and when tested with a toothpick, toothpick will come out clean. Loaves will be fairly dark on top, but you can always lay a sheet of foil over them for the last 15 or 20 minutes if you feel they are too dark for your taste.
- Remove from the oven and allow to cool in the pan for at least ten minutes, before removing the loaves. If they set longer, it’s fine. They will still come out, if you greased the pans, well.
- Once the loaves have cooled, and you’ve sampled all you can hold, lol, seal them tightly in zip-top bags or wrap with plastic wrap and then foil. At that point, they can be placed in the freezer or in the refrigerator, overnight, to allow the flavors to develop.
- We love this bread best, served cold, from the fridge. The moist, dense texture is deliciously satisfying and the flavor is unmatched.
- Category: Bread, Quick Bread
- Cuisine: American