Place bananas and all wet ingredients in a food processor or use a hand mixer.
In a medium size bowl mix all dry ingredients.
Once Wet ingredients are blended well, pour and mix with dry ingredients.
Pour into greased bread pan (I used a 7x 10 loaf pan) and bake for 30-35 minutes or until a knife inserted into the center is semi clean. You don't want the knife to be completely clean. The bread will firm up as it cools.
I am a huge fan of spray avocado oil to help keep baked goods from sticking. Alternatively, you could use parchment paper and line your pan with that!
You can keep this chocolate chip banana bread in the refrigerator in a sealed container for up to 1 week (if you can make it last that long!)
If you make a really big batch, you can keep extras in the freezer, wrapped in a sealed container for up to 1 month.