It's a given that when I return home form a business trip the bananas will always be supper ripe on their way to extinct. Of course, the number one way to use up bananas that are almost past their prime is to make banana bread. I actually think my daughter avoids bananas when I'm gone just so she can make an excuse to bake fresh banana bread with me. It's our favorite recipe to make together because she practically does all the work and loves it.
Chocolate banana bread is an easy way to give a traditional recipe a twist and is the perfect excuse to get in the kitchen with your kids!
Preheat oven to 375°F and grease a 9"x5" loaf pan. In a large bowl, mix to combine flour, cocoa, baking powder, and salt. Set aside until needed.
Peel and place bananas in a separate bowl. Using a fork or potato masher, mash the bananas until smooth. To the bananas, add eggs, sugar, butter, and vanilla - stir to combine.
Add the wet ingredients to the dry and stir until combined. Pour the batter into the prepared pan and top with banana slices and chocolate chips. Place in oven and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
Remove the banana bread from the pan and allow to cool on a cooling rack for at least 5 minutes before slicing and serving.