Banana Bread with Chocolate and Rum (Just a Pinch)!


This is a very simple concept: 
Bananas + Chocolate + A Splash (or two) of Rum = Deliciousness.
I asked Debbie, a wonderful baker and girlfriend of my cousin-in-law, for one of her favorite dessert recipes. She suggested the 'Jacked Up Banana Bread' from Smitten Kitchen. The recipe looked very familiar. It wasn't long before I realized that this was a souped-up version of Elise's recipe from Simply Recipes and that I had made, like, a million times (though I added chocolate and nuts). Is it too presumptuous to say, "Great minds think alike?" 
Banana Bread is perfect for an early morning snack, a mid-afternoon treat, or at the end of the day...with a little bit of coffee, wine or rum!
Jacked Up, Souped Up Banana Bread  
(Adapted from Elise and Deb-- with thanks to Debbie for reminding me about this bread.)
Ingredients
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter (5 tablespoons)
1 cup light brown sugar (can easily be reduced to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1-2 tablespoons of rum (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon of cinnamon
1/2 teaspoon nutmeg
1 1/2 cup of flour
3/4 cup of chopped chocolate - a 3.5 ounce bar  (or large chips)
1 small handful of walnuts (optional if you like nuts)
Directions
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and rum, then the spices. Sprinkle the baking soda and salt over the mixture and mix in.  Add the flour, mix.  Now add your chopped chocolate.  Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.