Dark Chocolate Banana Bread

I love baking anytime, but especially in Fall and at Christmas time.  Breads are wonderful to bake, and I love eating them for breakfast with a cup of coffee.  This is the first time I've ever made a chocolate bread and I really like what I did here with the dark cocoa.  Of course I love dark chocolate so I really like this bread.  I got the original recipe from Becky Bakes, and made a few changes and had to substitute the buttermilk. It still turned out delicious!

• 2 cups all-purpose flour
• 1 cup unsweetened dark cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 3/4 cup sugar
• 1/2 cup (packed) light brown sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 1 cup substitute buttermilk (1 cup milk, 1 Tbsp vinegar)
• 1/2 cup chocolate chips
• 1/2 cup pecans, chopped

Preheat oven to 350 degrees F.  Spray a 9×5 inch loaf pan with Bakers Joy and place it on an insulated baking sheet when baking,  this extra insulation will keep the bottom of the bread from overbaking.
 
Mix milk & vinegar, and let stand until needed, at least 5 minutes.
 
Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute  until soft.

Add the sugars and beat for 2 minutes more.  Add the eggs one at a time, beating for a minute after each addition.  Reduce the mixer speed to low and mix in the mashed bananas.  Add the dry ingredients in a little at a time, mixing until they disappear into the batter.  Still on low, add the buttermilk slowly a little at a time. Stir in the chocolate chips and pecans.  Pour batter into pan.  (you could make two thinner loafs by using 2 pans, this makes a lot of batter)

Bake for 3o minutes.  Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 50-60 minutes (total baking time is between 80 and 90 minutes, this is for one pan, bake time would have to be less if batter is split to two pans), or until a thin knife inserted into the center comes out with a few crumbs.  Transfer the pan to a rack and cool for at least 20 minutes before flipping out of pan.  Let cool to room temperature.