Banana Bread With Chocolate Chips!

My friend Kathi always makes really delicious and moist banana bread.  My banana bread is inconsistent.  Sometimes great, sometimes too dry.  I finally asked her for her recipe and here it is:

Banana Nut Bread

2 1/2 C flour

2 tsp. baking soda

1 tsp. salt

1 c. butter or crisco

4 eggs

6 mashed (over ripe) bananas

1/2 c. nuts

Cream together crisco and sugar.  Add the eggs and bananas.  Mix the dry ingredients in a separate bowl then add to the banana mixture, 1/2 a cup at a time.  Then add the nuts.

Use 2 bread pans or rectangular cake pan.  Bake at 350 degrees for 50-60 minutes.

Well, I didn't have that many bananas or any nuts.  So I cut my recipe in half and added chocolate chips instead of the nuts.  I run my life by the theory that chocolate makes everything better!   I switched out a dairy free margarine for the butter because I can't have dairy.

* A good tip from my friend is to put your bananas in the freezer when they start to get dark and  speckled.  I keep a zip lock bag in my freezer for the bananas that are over ripe and ready for banana bread.  That way you can keep them for a when you have time to bake.  Just thaw them out and you are ready to go.

This isn't a full size rectangular cake pan, since I only made half the original recipe.  I have a smaller cake pan.  ( I couldn't find my bread pan)

Sorry, we kind of attacked the banana bread as soon as it came out of the oven.  We didn't get a photo of it in it's pristine fresh out of the oven glory.  

It was really moist and very yummy!!