Dark Chocolate Banana Bread

Last week, I made my first loaf of Banana Bread! I feel so domestic.

I bought a bunch of bananas the week before last and, well, they didn't get eaten. There is a very specific window of time when Billy & I will eat bananas. He will only eat them when they are green and not quite ripe. I will only eat them when they are yellow and perfect with not a spot on the peel. That very, narrrow window, had passed and then Billy went out of town... and then the bananas just sat there... and then Billy came home. I think his exact words were, "Way to eat those bananas, honey." I just pretended like it was all part of my banana bread baking plan.

I found a recipe on this blog via Pinterest and adapted it a little. I used 8 bananas instead of 6 (because that's what I had). I added chopped up some dark chocolate since I figured this will be more a dessert anyway (but really I mean breakfast). I used whole wheat flour instead of regular white flour (because it's healthier). There was a lot of batter so I had to bake it for about 5-10 minutes longer than the recipe listed. The bottom turned a little more brown than is probably desired but it's not burnt so I'm calling it a win.

Something to note – I didn't have a toothpick around the house so I googled it and found out you can also use a sharp knife to test and see if it's done. Maybe you already know that but I thought I would share for all the other amatuer bakers out there.

Annnd it's huge. It looks like a regular loaf of bread. Maybe it's supposed to be this big. I just never remember my mom's banana bread loaves being so giant. And it's heavy. I would say about 7.5 lbs. Seriously. Oh well, it's yummy and that is kind of the whole point.