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There can never be too many recipes to use up old bananas. If you like your banana bread very soft and fluffy and full of 'nana flavor and also cannot imagine it without some form of chocolate, then this is the recipe for you.

This loaf is my tried-and-true method for lusciously-textured banana bread, which is more like cake, plus the addition of so many chocolate chips and a generous scraping of vanilla bean. Bonus: when you bake it, your house will smell like sweet, baked-good dreams. No Yankee Candle is necessary.

*Bread is easily made dairy-free by using DF chocolate chips, such as Lily's.

If you prefer to use milk or dark chocolate chips, do it!

Notes: Neutral oil is grape seed.


Ingredients: 1/2 cup neutral oil, 1 cup sugar, two large eggs at room temperature, three overripe mashed bananas, one vanilla bean pod, 2 cups all-purpose flour, 1/2 tsp. baking soda, 1 tsp. baking powder, 1/4 tsp. sea salt, 1 1/2 cups chocolate chips. Makes one standard loaf. 1. Preheat the oven to 350*. Grease and line a standard loaf pan. 2. In a large bowl, beat the oil and sugar until combined. In a separate bowl, mash the bananas, then beat in the eggs. Split the vanilla bean pod down the middle with a knife. Using the tip, scrape the seeds into the banana mixture, getting about 1/4 tsp. of seeds from the pod. 3. In another separate bowl, whisk the flour, baking powder, baking soda, and salt. Add to the wet ingredients, stirring until just combined. Fold in all but 1 tbsp. of chocolate chips.

4. Spoon the batter into the prepared loaf pan, and sprinkle the remaining chocolate chips. 5. Bake for 55-60 minutes or until a tester comes clean. Remove and cool for 10 minutes.

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