Chocolate Chip Banana Bread

OK, full disclosure here,  I have no idea what this recipe tastes like. I don't like banana bread.  Never have, probably never will.  However, D loves it!  He said it tasted great and he took a loaf to his work and it was gone in less than an hour.  Additionally, several people asked him for the recipe.  So I am thinking that means it was pretty good.

How did I end up making banana bread when I don't even like it? Well, D loves the stuff and I found a bag of bananas in our freezer when looking for ice cream something else.  When we have a banana that is too spotty, it goes in the freezer banana bag for use in baked goods.

I modified the recipe slightly using agave nectar instead of white sugar.  We had bought some a while ago and needed to use it up. The only change that this made was the color was a bit darker, which is pretty common in baked goods using agave nectar, so don't be alarmed if this happens to you too.

Chocolate Chip Banana Bread
Adapted from:  La Petite Vie who adapted it from Southern Food

Ingredients

• 2/3 cup agave nectar
• 1/2 cup brown sugar
• 4 ounces butter, softened
• 2 ripe bananas
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Directions

• Preheat oven to 325°
• Grease and flour a 9x5x3 loaf pan.
• Cream brown sugar and butter in the bowl of a stand mixer.
• In a second bowl, mix together agave nectar, bananas, eggs, and vanilla extract.  
• Add wet mixture to creamed butter and sugar.
• Combine dry ingredients in a third bowl and stir into the mixture in the mixing bowl just until moistened.
• Fold in chocolate chips until well incorporated. 
• Pour batter into loaf pan
• Sprinkle with chocolate chips.
• Bake until a toothpick inserted in the center comes out clean, about 50-60 minutes. 
• Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.  
  
  Enjoy!