Mama's Banana Bread

This is from the Cooking With Paula Deen magazine October 2007 issue. I made it today and it is SO good--very moist and perfect for a cool day! The chocolate chips make this bread taste very dessert-ish:) This recipe makes 2 loaves. I halved everything to make just one loaf, but make two and give one to a teacher or neighbor. **The trick to this recipe is to make sure your bananas are VERY ripe!!**

6 Medium very ripe bananas
2 T vanilla extract
2 C firmly packed brown sugar
1 1/2 C vegetable oil
1 C sour cream
4 large eggs
3 1/2 C all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 C ground pecans (I left this out because my family does not like pecans)
2 C mini semi-sweet chocolate chips (I used regular chocolate chips)

*Preheat over to 350 and grease 2 loaf pans.
*In a small bowl, mash bananas together with vanilla.
*In a large bowl, combine brown sugar, oil, sour cream, and eggs, stirring until combined.
*In a medium bowl, combine flour, baking soda, baking powder, and salt. Gradually add to sugar mixture, stirring until just combined. Stir in banana mixture, grown pecans, and chocolate chips. Pour into pans and bake for 1 hour and 15 minutes, or until toothpick comes out clean. Let cool in pans for 15 minutes; remove from pans and cool completely on wire racks.

note: because I only made one loaf, I let it bake for 35-40 minutes.