Dark Chocolate Chip Banana Bread - butter

Method

• Preheat the oven to 350°F. Butter or spray your loaf pan with nonstick spray.
• Cream the butter and sugar in a mixing bowl or KitchenAid until fluffy. Add the eggs and whisk until combined and smooth. Add milk and vanilla and stir to combine.
• Peel the bananas and mash them with a fork to your desired consistency. I prefer a pretty good mash with a few bigger banana chunks still intact. Whisk into the batter.
• Add the dry ingredients (flour, baking soda, and salt) to the batter and stir with a spatula or wooden spoon. Do not over mix! Stir until just combined.
• Chop your chocolate bar into pieces that look good to you. I like a variety of small and large pieces, along with the "dust" that flakes off the knife while chopping. Fold into the batter with your spoon or spatula. Pour the batter into the greased loaf pan.
• Bake for one hour. The top should be dark brown, with yellow showing through any cracks. Insert a tooth pick (or in my case a skewer because I ran out of tooth picks). It should come out clean(is). This cake is moist so if some crumbs come out with your tooth pick, don't worry. As long as their not still dough or liquid, it should be done.
• Cool for 10-15 minutes. Getting the loaf out is easier the more cooled it is. I recommend putting a plate on top of the loaf, flipping it upside down, and carefully rolling it right side up after taking off the pan.