Dessert was scrumptious chocolate banana bread with dark chocolate chips. This is really gooey and cake-like and unruly when still warm. The cooler it gets, the more tidy and bread-like it becomes. It's still quite good when completely cool---and looks more like you expect bread to look, you know, holding its shape and everything. I sent a loaf to work with Jeannene and we kept one at home. The recipe makes one loaf.
Chocolate Banana Bread with Dark Chocolate Chips
4 bananas, very ripe
1/3 c. brown sugar
A hearty shaking of lemon zest (I had dried on hand)
1 stick butter, room temp
1 tsp. vanilla
A pinch of salt
A heaping tsp. baking powder
1 c. flour
1/4 c. cocoa
6 oz. chocolate chips (I had dark on hand, but you could use whatever you like---even PB or cinnamon or butterscotch chips)
Preheat oven to 350 degrees. Mash bananas in a large bowl. Mix in brown sugar, lemon zest, butter, vanilla, and eggs. Stir salt, baking powder, flour, & cocoa together. Add to banana mix, along with chocolate chips, and mix well. Pour into a lightly greased loaf pan and bake 1-1 & 1/2 hours. It's done when it feels springy in the center. Cool at least 5 minutes before serving.