Preheat the oven to 350F. Line a 9x5 inch loaf pan with parchment paper.
In a large bowl, add in the dry ingredients except for the chocolate chips and mix them until well combined.
In a separate bowl, whisk together the wet ingredients until well combined.
Add in dry ingredients to the wet ingredients and stir them until there are no traces of flour. Fold in ¾ of the chocolate chips.
Pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top of the loaf.
Bake the bread for about 50-60 minutes. Time will vary based on your pan and oven. Check the doneness of the bread by inserting a toothpick to the center of the bread. It is done when the toothpick comes out clean.
Remove the bread from the oven and let it cool for about 10 minutes. Then carefully remove the bread from the pan and continue to cool until it has come to room temperature. Slice them up and enjoy.
Use a preheated oven.
Be sure to use a neutral oil, so the flavor of the oil doesn't overpower the loaf!
Do not over mix the batter. Over mixing the batter will make your bread dense and chewy.
Don't slice the bananas as it will leave lumps when cooked in the bread. Instead, be sure to mash them.
Make sure to grease you loaf pan.
Always bake quick breads on the middle rack of your oven for an even cook.
Check the chocolate banana bread at the 45-50 minute mark, to make sure it doesn’t over bake!
Check the doneness of the bread by inserting a toothpick to the center of the bread. It is done when the toothpick comes out clean.