This bread is bananas, B-A-N-A-N-A-S. And by bananas, I mean crazy good. It’s moist and flavorful, packed with four ripe bananas, chocolate chips, and a little of my secret ingredient – strong, freshly brewed coffee. The hint of coffee enhances the banana and chocolate flavors perfectly and you don’t even know it’s in there. It’s just that little extra bit of love mixed in. This loaf doesn’t last a day in my house (I leave it out on the counter and it magically disappears), so it proves to be a very expedient use of ripe bananas around here.
Peel bananas, break them up and toss them into a bowl. Mash with a potato masher (I leave some banana pieces so you get occasional nice bites of banana in the bread; don't mash until the bananas are completely liquefied).
To the bananas, add the rest of the wet ingredients and stir with a wooden or plastic spoon. Add dry ingredients and stir until combined. Do not over mix. Fold in chocolate chips.
Pour into prepared loaf pan and bake for 55-60 minutes or until center springs back when lightly touched.
It's my little Dude's fourth birthday and he wanted some muffins for breakfast. I had this recipe saved via Tasty Kitchen and didn't want to wait for the 50+ minutes for a loaf...so I decided to be a rebel and make muffins out of it. I only changed the cooking time to around 20 minutes. I also forgot to put the chocolate chips into the batter (Pre-coffee brain for ya...) so I sprinkled mini-chocolate chips on top of each one. But oh my lordy, these are the best muffins I've ever eaten. Great flavor, super moist, and everything a muffin should be. (Although, chocolate chips on top make for a huge mess with littles around!) Thanks for a great recipe!