I am not a fan of bananas in desserts. Don't really know why. But sometimes it just hits the spot. I rarely buy bananas just to make a cake, but I usually have a couple of almost dead bananas waiting in my freezer. If you are using a frozen banana, then let it thaw in a seive for 20-30 minutes to get rid of too much moisture.

recipe from Tyler's Ultimate

• Unsalted butter, at room temperature - 1 stick (1/2 cup)
• All-purpose flour - 2 cups
• Sugar - 3/4 cups
• Cocoa powder - 1/4 cup
• Baking powder - 1 1/2 teaspoon
• Salt - 1 teaspoon
• Dark chocolate, melted - 113 g
• Large eggs - 2
• Very ripe bananas - 3
• Vanilla - 1 teaspoon

- Preheat the oven to 350F.
- Butter a 9x5-inch load pan.
- Mix together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl.
- In another bowl, cream the butter until light and fluffy with a mixer.
- Then beat in the chocolate, eggs, bananas, and vanilla.
- Stir in the dry igredients just until combined. Do not overmix.
- Pour the batter into the load pan and bake until a toothpick stuck into the center of the bread comes out almost clean, around 60 minutes.
- Transfer the pan to a rack and cool for at least 15 minutes before unmolding.

Comments

- This bread really needs some kind of nuts. I think pecans would go great with it.
- And rum... a couple of teaspoons of rum would be a great addition to this recipe or maybe rum syrup to pour on top.