More Banana Bread
You need a bundt cake pan. Make sure you generally grease the pan with butter and preheat the oven to 350.
2 cup all-purpose flour
2 tsp. baking powder
¼ tsp. kosher salt
¼ tsp. baking soda
Whisk these together and set aside.
¾ cup unsalted butter at room temperature
1 ¼ cups sugar
3 very ripe bananas
2 tsp. vanilla extract
3 large eggs
6 Tbsp. buttermilk
¼ lb. bittersweet chocolate (melted and cooled)
Beat the butter, sugar and vanilla until well blended. Add the bananas and blend again. Add one egg at a time and beat after each egg.
Alternatively add the flour and the buttermilk. First put in about half the flour mixture, mix, then all the buttermilk and beat, then the rest of the flour and beat until completely incorporated.
Take half of the batter and put it into a medium sized bowl. Pour the chocolate into this and with a wooden spoon combine.
Now, take a large spoon and alternatively put in a scoopful of each batter into the bundt pan until they are both gone. Then take a knife or spatula (I used a knife) and run the knife through the batter once clockwise and once counterclockwise to swirl the batters.
Bake for about 40 minutes or until a pick through the center runs clear.
Let the cake cool for about 15 minutes before inverting the pan.