So, here’s the thing.  I’ve been messing around with this recipe for a couple weeks.  I think it’s pretty perfect now.  It’s a very moist cake bread (who am I kidding?) and tis best to let it cool before you cut it or it’ll be, shall we say…… gooey.  But, once it’s cooled, then I like to slice it, put a little butter on it and then warm it up for about 8 seconds in the microwave.  Not a second longer.  I know, the irony of it all. After you verify the deliciousness, you can deliver the 2nd cake bread to someone you love.  The end.
What you need:
2 sticks of softened butter
3 eggs
2 cups sugar
3-4 mashed ripe bananas
2 cups all purpose flour
1 cup cocoa
1 t. salt
1/2 t. baking soda
1 t. baking powder
1 t. vanilla extract
3/4 cup buttermilk
1 cup of chocolate chips (I use semi-sweet)
The topping (optional but good!
1/2 t. cinnamon and 1/2 t. cocoa mixed with 1 T. sparkling or sanding sugar
Directions:
Cream butter and sugar until fluffy. Â Add eggs and incorporate well. Â Add bananas and mix until combined and then add the rest of the ingredients and mix well. Â Divide the batter evenly between two loaf pans and then sprinkle the tops of batter with the sugar/cinnamon mixture. Â Bake at 350 for 50-60 minutes, until a toothpick comes out clean. Let cool completely!