In our house, the addition of chocolate chips is welcomed to almost anything. I come from a family of chocoholics. I married a chocoholic and now despite my early efforts in keeping my kids away from many sweet things including chocolate, my kids are now addicted as well. I guess the apple didn't fall too far from the tree. But that's okay. All things in moderation, right?
For this and really all banana breads, I recommend you keep your bananas at room temperature until the peel is completely black. If you're able to hold off for that long, you will be greatly rewarded with a perfectly strong banana flavor throughout the bread.
Chocolate Chip Banana Bread
1 cup sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 very ripe bananas (I mean so ripe they're completely black!)
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup chocolate chips
Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan.
In a different bowl, mash the bananas with a fork. This should be especially easy if your bananas are black. Add the milk and cinnamon and mix well.
In another bowl, combine the flour, baking powder, baking soda and salt.
Add the butter-sugar mixture to the banana mixture and stir until combined. Add the dry ingredients. Do not over mix. Stir just until the flour disappears.
Fold chocolate chips into batter.
Pour batter into prepared pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool in pan for 20 minutes then turn pan over to tip bread out. Allow to finish cooling on cooling rack before slicing and serving.