Chocolate-chip Banana Nut Bread

I'm just getting back in my routine from visiting family in Indiana. It was a wonderful trip, but as usual too short! Plus, it was weird knowing that this was my husband and I's last trip to see our families with just the two of us...next time we will have a baby in tow (exciting and scary at the same time)! I'll try to post some pictures of our trip home in a couple of days, but for now on to a new recipe I tried this morning.

I've had bananas begging to be used in my freezer for several months now, so when I came across the recipe for Chocolate-chip Banana Nut Bread from the 'Chef Jeff Cooks' book, I knew it was time to pull the bananas out. I need to mention that my husband checked this book out from the library, but there are so many great recipes I want to try that it will probably be my next cookbook purchase. I hope you enjoy this recipe as much as I did!

Chocolate-chip Banana Nut Bread
6 ripe bananas
1 tsp lemon juice
3 1/4 cups all-purpose flour
1/2 tsp baking powder
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 cups sugar
2 large eggs
1/2 cup vegetable oil
1 tsp pure vanilla extract
3/4 cup chopped pecans
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Prepare two 8-inch loaf pans by spraying them with cooking spray. Puree the bananas and lemon juice together using a blender or by hand. You should have about 2 cups mashed bananas. Sift the flour, baking powder, baking soda, cinnamon, and salt together into a bowl. Place the banana mixture, sugar, eggs, oil, and vanilla in a mixer bowl and mix on medium speed with the paddle attachment until blended. Scrape the bowl as needed. Add the dry ingredients and mix until just combined. Stir in the pecans and chocolate chips. Divide the batter evenly between the loaf pans. Gently tap the filled pans to burst any air bubbles. Bake until the bread springs back when pressed and a toothpick inserted near the center comes out clean, about 55 minutes. Cool the loaves in the pans for a few minutes, then turn the bread onto a cooling rack. Let cool completely before slicing and serving. The bread can be held at room temperature for up to 3 days or frozen for up to 6 weeks.