Serves: 4
Total Calories: 1,028
Preheat oven to 325°. Generously coat four 6 x 3 x 2-inch loaf pans with nonstick spray.
Place flour, baking soda, and salt in a small bowl and stir set aside.
Place sugar, oil, and eggs in a large mixer bowl. With an electric mixer, beat at medium speed until blended. Add bananas and continue beating until well blended. At low speed, beat in flour mixture until just moistened. Stir in chocolate chips. Pour into loaf pans.
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Place pans on wire cooling racks and cool 10 minutes. Remove from pans and cool completely.
Wrap in plastic wrap, then foil. Store overnight before serving.
*Use mini chips if you wish.
This Polka Dot Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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