Double Chocolate Banana Bread

• 3 medium-to-large very ripe bananas (about 1 cup)
• 1/2 cup butter, melted
• 3/4 cup brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon table salt
• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1 cup semisweet or bittersweet chocolate chunks or chips

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla. In a separate bowl mix baking soda, salt, cinnamon, flour and cocoa powder, then pour over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

For muffins: bake 20-25 minutes.

Original recipe found at www.smittenkitchen.com