Double Chocolate Banana Bread

This recipe doesn’t get any better, and the result is a double chocolate bang of flavor that pairs so perfectly with the brown sugar and the slight tartness from the bananas. Not only that but it is essentially mix dry into wet, give a final mix and pour into a pan. Bake, rest, and eat.

Preheat oven to 350ºF.

Add dry ingredients to a mixing bowl and mix well.

To a larger mixing bowl, add bananas, butter, egg, oil, sugar, and vanilla. Mix until nice and smooth, then slowly add the dry mix. Continue to mix until batter is smooth, then pour in chocolate chips and fold evenly into the batter.

Spray the inside of the pan with cooking spray or lightly coat with butter. (As you notice, I used a bundt pan. I used this only due to the fact that I could not locate my bread pan, and as my daughter received this as a gift some time ago, I figured why not use it. I love the bundt pan!) Pour the mixture into the pan and place into the preheated oven for 50 minutes. Perform the usual knife insert about 50 minutes in. Once there is no batter sticking to the knife, remove it from the oven and let cool for about 20 minutes before flipping the pan over onto a serving plate. Sprinkle with powdered sugar and dig in!