Just made this wonderful dense bread. I baked it at 350 in a convection oven for 45mins, using a greased and floured bundt pan. Turned out perfect. The sugar could probably be reduced by 1/4 cup and chocolate chips reduced by 1/3 cup if you want to cut back on calories and fat and still maintain a great-tasting and textured banana bread. Will make again!
This was gone in under 24 hours! It's easy to make, a good way to use up overly ripe bananas, and though lower in fat, it's moist and flavorful. I used chopped milk chocolate bars (personal preference) and a ring-style cake mold, so it was ready in about 45 minutes. Thanks for the healthy take on an old favorite.