My family loves bananas; we eat two bunches a week, so it’s rare we have overly ripe, darkly spotted bananas around for baking. Last week, we overbought just so we could make banana bread. I love the below recipe because the bread comes out very moist, yet dense, with just the right amount of banana flavor complemented with chocolate chips. But it never bakes right. The center is never cooked through in the given amount of time and adding time makes the edges too brown and dry. ... More