I love the Tassajara Bread Book banana bread recipe. It doesn’t specifically call for chocolate chips but you can add them. Also, 2 banana bread tips:
1. You can freeze overripe bananas, either unpeeled or peeled and wrapped in foil. They defrost very quickly on your countertop or in the microwave. They work perfectly fine in banana bread after having been frozen. That way you can always have bananas ready for bread making!
2. If you toss the chocolate chips in flour before adding them to the batter, they will stay distributed throughout the bread instead of sinking to the bottom. Just be sure not to overstir when you mix them in. I also like to sprinkle a few chips on top at the end. Yum!
Here’s the Tassajara recipe:
2 cups whole wheat flour
1 teaspoon baking soda
½ cup oil
½ cup honey
1 grated lemon rind
2 beaten eggs
2 cups ripe banana pulp
¼ teaspoon salt
½ cup chopped nuts (optional)
½ cup raisins (optional)
Sift together dry ingredients, blend wet ingredients (including lemon zest). Add dry ingredients and banana pulp, alternately in three parts, to the wet ingredients. Pour into greased loaf pan and bake for 50 minutes at 350 degrees.