Chocolate Banana Bread

Preheat the oven to 350ºF. Butter a 9 x 5 inch loaf pan.

Mix together all of the ingredients until there aren’t any dry mix traces remaining. A few lumps are OK, they will work themselves out.

Pour batter into the prepared pan. Cover with tin foil. Bake for 40 minutes and then remove the foil. Continue baking for another 30 to 40 minutes until a toothpick inserted comes out with a bit of batter.

Allow bread to cool in the pan for 15 minutes. Move to a wire rack to cool completely. Slice with a serrated knife – the fudgy batter will still cling to the knife. Eat up.

* This bread is amazing when it is sliced with a serrated knife. Then wrap each piece in plastic wrap, throw in a freezer bag and allow it to freeze. They don’t freeze completely because the bread is so fudgy. It tastes great frozen or reheated in the toaster. Enjoy!