This recipe can be split in half if desired but honestly if one is going the whole way to make banana bread make two loaves. You can slice it up after cooling and store it wrapped in the freezer for a quick snack or desert. Served with breakfast, with a dab of butter on it is also tasty.
I rarely use shortening in recipes but certain recipes fair well with it instead of butter.
Photo © Kirk Kirkconnell
Chocolate Chip Banana Bread
1 cup dark brown sugar, packed
1 cup granulated sugar
1 cup shortening
4 large eggs
4 tsp pure vanilla extract
2 cups mashed ripe bananas, about 5 average
4 cups all-purpose flour, sifted and then measured
2 tsp baking soda
1 tsp kosher salt
1 1/2 cups semi sweet chocolate chips
Preheat your oven to 350° and spray two 9″ x 5″ bread pans with cooking spray. Stir the flour, baking soda and salt together in a medium bowl, set aside.
In a large mixing bowl cream the sugars and shortening, using a hand mixer, till light and fluffy. Beat in the eggs and vanilla, then quickly beat in the bananas. Using a mixing spoon mix in the flour till just combined, gently mix the chocolate chips in.
Divide between the two pans, smoothing out the tops. Bake for 1 hour and check with a wooden toothpick. Bake till the pick comes out clean. Depending on your oven it may take between 1 hour and 1 hour and 30 minutes. Let cool for 10 minutes, knock out onto cooling racks and let sit till fully cooled (the chocolate will be melted for a couple hours till it cools down). After cutting store tightly wrapped.
Makes 2 loaves.