The Banana Bread to End All Banana Breads

Generally I am not a picky eater although I do have a few food opinions about ingredients that just shouldn't go together. For example, in my opinion, chicken on pizza is criminal. Cheese with fish? Disgusting. And surprisingly, fruit with chocolate (except maybe strawberries) just doesn't really do it for me. I don't really have OCD tendencies where I feel that my food shouldn't touch or anything like that, but some things are just not meant to be mixed.

All this is to say that when I initially read this recipe for banana bread with chocolate chunks, I furrowed my brow a bit. It seemed like two great tastes that should taste great together, but I just wasn't sure, you know?

That is until I tried it!

This is the most moist and flavorful banana bread with a crispy outer crust and a soft, tender middle. The chocolate chips sprinkled throughout only increase the decadence, and made me forever a believer in the combination of chocolate and banana! It freezes nicely wrapped in foil, but if you are anything like me, I doubt it will even last that long.

*Baker's Note*
Though I chose to go the chocolate chip route, I am sure that you could omit those and you may still have the best banana bread ever. If you try it sans chocolate, let me know!

Banana Bread with Chocolate Chunks
adapted from rachaelray.com

1/4 cup vegetable oil
1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp. salt
2 eggs, lightly beaten
3 bananas, mashed (1 cup mashed banana)
1 cup chocolate chunks (I just used semi-sweet chocolate chips because that's what I had around)

Pre-heat the oven to 350°F .
Grease and flour a 8 1/2 x 4 1/2 inch loaf pan (or use baking spray, such as Baker's Joy brand).

In a large bowl, whisk together flour, salt, sugar, baking soda and salt.
Mix in oil, bananas and eggs.
Stir in chocolate chips (do not overmix!) and pour into prepared pan.
Bake until a toothpick inserted in center comes out clean about 70 minutes.
Cool loaf in pan.