Have you ever bought a bunch of bananas thinking that your family will eat them before the week is over, just to find them languishing on the counter turning brown because no one felt like having a banana that week?

Once I introduced my oldest son to banana bread, I never worried about letting the bananas turn brown.  In fact, I often buy extra just so that I can make a few loaves of bread to store in the freezer.

Even if you can't get into the kitchen to bake right away, put those bananas in a freezer bag and freeze them until do you have time.  When you are ready to use the bananas, let them thaw slightly and squeeze them right out of the peels. 

For my banana bread recipe below, I wanted to make it almost dessert-like so that it would be a treat.  I added a good quality chocolate chip to the dry ingredients and the result was worth it.  This banana bread is moist with a hint of orange flavor. The orange compliments the chocolate perfectly. 

This is not your average banana bread, it's a step above.  It's worthy of being shared with new neighbors or friends who just had a baby, and it's a super way  to fill a holiday goodie basket for those people who go the extra mile for you and your family.

Chocolate Chip Banana Bread

Ingredients

• 3 medium over-ripe bananas - mashed
• 1 cup sugar
• 1 teaspoon grated orange rind
• 1 tablespoon fresh orange juice
• 1 teaspoon vanilla extract
• 1/4 cup butter, melted and cooled slightly
• 1 egg, lightly beaten
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup chocolate chips

Directions

1. Preheat oven to 350 degrees.  Prepare three 6-inch loaf pans by spraying with cooking spray. 
2. Combine bananas, sugar, orange zest, orange juice, vanilla, butter and egg in a medium bowl.  Mix to combine thoroughly.
3. Combine flour, baking soda and salt in a large bowl.  Add chocolate chips and toss to coat with flour mixture.
4. Add the liquid ingredients to the flour mixture and mix gently until just moistened. 
5. Pour into prepared loaf pans, filling about half way to the top.  Bake for about 40 minutes or until a toothpick comes out clean and the top springs back when lightly touched.
6. Allow to cool for at least 10 minutes on a wire rack.