Chocolate Banana Bread - Jen O’Connor

This recipe is from my friend . Whenever you go to her house she always has this bread freshly baked and under a cake dome on her kitchen counter. It is a dessert that can easily be served at breakfast. This recipe will make two 8/9 inch cast iron skillets or one Bundt pan. If using Bundt pan coat will with baking spray, this cake tends to stick. 

2 sticks + 3 Tbsp butter* 

3 cups flour

2 tsp baking soda

2 tsp baking powder 

½ tsp salt

3 super ripe medium bananas (MUST BE previously frozen and thawed)

4 tsp lemon juice

3 tsp pure vanilla extract

2 cups sugar

2 large eggs

1 cup chocolate chips

1. Place rack in center of oven; heat oven to 350 degrees. 

2. Drop 3 Tbsp butter into skillet, set in oven to melt as oven heats (you want it very hot and bubbly by the time you place mixed ingredients in your skillet). Whisk flour, baking soda, baking powder; salt in separate bowl; set aside. In stand mixer beat butter, thawed bananas, lemon juice and vanilla. Add sugar; beat until as creamy as you can, it will still have lumps. Add eggs, 1 at a time and beat through; add chocolate chips; mix. Add dry ingredients, mix lightly. Put ½ the batter in center of skillet (use a 10-12” adjust cooking time as needed). Place in oven; bake for 1 hour or until batter is pulled back from edges of pan and fork comes out clean. Let cool on wire rack; flip out of pan onto a pretty plate to serve.