Instructions

1. Preheat the oven to 350 degrees F. Lightly grease an 8×4-inch bread pan.
2. In a medium bowl, mix together the dry ingredients.
3. In a microwave safe bowl, combine all the bananas and cover with plastic wrap.
4. Pierce the plastic wrap to vent.
5. Heat the bananas in the microwave until they begin to turn soft and loose their liquid.
6. Using a mesh strainer, drain the bananas, catching the liquid in a small saucepan. Stir the bananas occasionally to help get rid of as much liquid as possible.
7. Reduce the liquid from the bananas over medium high heat for 5 minutes, or until it’s about 1/4 cup.
8. Mix together the bananas and liquid. Mash the bananas until they are smooth.
9. Whisk in the eggs, brown sugar and vanilla. Mix until well combined.
10. Combine the wet and dry ingredients and mix until just combined.
11. Fold in the chocolate chips.
12. Pour the batter into the pan.
13. Bake for 55-75 minutes, or until a toothpick inserted in the center comes out clean.
14. Cool for 15 minutes and then remove from the pan and finish cooling on a wire rack.
15. Serve warm or at room temperature, or store in an airtight container for up to 3 days.