Preheat oven to 350° F
In a large bowl or stand mixer, cream together the butter and sugar. When the butter and sugar is well blended, mix together the applesauce + baking powder, milk, and finally the bananas.
Measure one tablespoon of baking soda and add it to the banana mixture, followed by the salt. After that, slowly add the flour. I add one cup at a time, mixing slowly in between cups. Be careful as to not over mix, stop mixing as soon as the flour is blended. You can add a splash of milk at this time if it seems too thick.
Finally, add the chocolate chips. Using a large rubber spatula to mix them in works well so you don’t over mix the batter. The goal is to stir the batter just enough to distribute the chocolate chips evenly.
Prepare two loaf pans for baking. Line with parchment paper or grease with butter. Pour ½ of the batter into each pan.
Bake at 350° for 40 minutes. At 40 minutes test the center by poking it with a toothpick, if it comes out clean take the bread out of the oven. If the toothpick comes out with batter, set the timer for 5 more minutes. Continue checking the bread in 5 minute intervals after 40 minutes.
After removing the loaf pans from the oven, place them upside down on a kitchen towel. The bread should release from the bottom of the pan. Remove the pan from the bread and then flip the bread over to cool. If you used the parchment paper method , you will just lift the bread out of the pan at this time.
