My spam filter might have caught your first message, Becca. Sorry you didn’t enjoy the recipe. I can’t make any sense of what might have happened. When you bake chocolate chips in a banana bread in the oven, the don’t melt and make the bread brown. You can see in my photo that mine did not do that in my bread machine either. Even if they did melt, how would all that chocolate flavour disappear? Also, I’m not sure how your bananas were flavourless. We quite enjoyed the recipe, and the above commenter (April) said it worked perfectly in her machine. Sorry it didn’t work for you. 🙁

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Don’t be fooled by setting names like Quick, Rapid or Express (as these settings are often used for very rapid baking and are not used for quick breads). They will leave your banana bread undercooked. For example, on my Sunbeam, the Quick Bread setting lasts for 1:40 hours versus the Express setting which lasts for 58 minutes. However, be aware that setting names can vary by bread machine manufacturer. Therefore, you must check your bread machine’s instructions/manual for the exact setting used for QUICK BREADS (recipes that use baking soda/powder) on your bread machine.
I have made this bread several times. The results have been great each time, and it taste just like a cake. I’ve received positive reviews about this bread from others. My only suggestion is to add the chips after the liquid ingredients, as they melted when I added them with the dry ingredients the first time I made this bread. The bread came out dark, but it was still good.

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