I really like banana bread. It's probably one of the things I've baked the most. In addition to using up my not-so-ripe bananas, it's also really delicious. Dense bread with moist hunks of banana and maybe a swipe of butter while it's still warm. Oh my...heaven! I have a few go to recipes for a more traditional bread. But my all time favourite is my Chocolate Banana Bread recipe. It makes a really tall and super yummy loaf and usually leaves me with enough batter for some large muffins (pictured in this post) as well. 
The key to this bread, for me, is that I replaced the walnuts it called for with white chocolate chips. In my opinion this makes it ten times better. But my opinion always calls for more chocolate, so it can't completely be trusted. 
Chocolate Banana Bread- 1/3 cup butter, softened
- 3/4 cup sugar
- 3 ripe bananas, mashed
- 2 eggs
- 2 tsp vanilla
- 2 1/4 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup milk, soured (mix 1 TBSP vinegar with 1 cup milk; let stand 5 minutes)
- 1 cup white chocolate chips
In a bowl beat butter and sugar until fluffy. Add in bananas, eggs and vanilla.
In a separate bowl combine flour, cocoa powder, baking powder, baking soda and salt.
Alternately stir into banana mixture: 3 additions of dry ingredients and 2 of milk.
Pour into loaf pan, filling it 3/4's of the way full. This bread tends to rise a lot and may overflow if pan is filled to high. Use any left over batter for muffins if you want.
Bake for 60 minutes or until a toothpick inserted comes out clean.
Enjoy!
