Eggless Chocolate Chip Banana Bread

I am really beginning to feel the restlessness of being cooped up inside due to so much snow. I have an (almost) four year old little boy that needs to run around like he needs air to breath, and in a house the size of mine it isn't very possible.  Last night I decided I needed to get out of the house, even if it meant the library.  But guess what- of course my car is stuck in the driveway due to all the ice and snow.  Looks like I am stuck in the house yet again.  Well if I can't leave I may as well bake. 

Are there any particular items you are sure to keep in your house?  Frozen ripe banana's are a must for me.  I love them for a quick pick-me-up smoothy or my other favorite- banana bread.  It is so homey, delicious and makes the house smell heavenly.  One problem- I was all out of eggs!! What's a girl to do?  Find a recipe for an eggless one of course.  

The recipe that I began with is from here, but I decided to use unsalted butter instead of shortening.  I baked my bread in 3 small loaf pans instead of one large one because I wanted to be able to put some away in the freezer to pull out later for a nice treat.  This bread is so lovely!  Almost too delicious- when I tasted my first slice I seriously could have gone back and eaten the entire thing in one go!  I had to hurry up and wrap up the rest before I was too tempted to give in.  This recipe is an absolute keeper.  I don't know that I will ever have to look for a better one.  

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Eggless Chocolate Chip Banana Bread
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup butter, softened
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas (about 3 banana's)
1 cup chocolate chips

Note: This recipe does NOT contain eggs or milk.

In a large bowl, cream sugar and butter for about 5 minutes (mixture does not get smooth). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating after each addition (the batter will be thick). Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan (I used three 5.75 x 3 in loaf pans). Bake at 350 degrees F for 40-45 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack.