Banana Bread Again (but different)

You may say this is cheating on a blog entry since I've done this recipe already but...it is really a delicious recipe. And this time I used cultured buttermilk instead of yogurt (because I had some) and last time I made it as a chocolate banana bread. So here it is again but different:

Chocolate Banana Bread (adapted from The Bread Book)

4 T butter (softened)
3/4 c sugar
3 medium bananas
1 egg (room temperature)
1/3 c cultured buttermilk (room temperature)
1t vanilla
1 3/4 c flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 c chocolate chips (I'm usually a little more generous than that)

Grease a loaf pan. Cream butter and sugar together. While butter is creaming, in a separate bowl mix flour, cocoa powder, baking powder, baking soda, and salt. To the creamed butter and sugar, add the bananas and mix until bananas are mashed. Beat in egg, buttermilk, and vanilla.

Gradually add flour mixture to wet mixture. Stir in chocolate chips. Pour into loaf pan.

Bake at 350 for 1 hour. Let rest in pan for 10 minutes before turning out on a cooling rack.

And yes the chocolate chips look a little melty in the picture because I was impatient and couldn't wait to eat a slice!

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