OK, so I really like bananas. I feel as if for the past 365 days, if there's a banana in sight Imma eat it (only one a day though, must save some for later). So you must understand how upsetting it is to wake up and find that your banana's are just a bit too ripe. You tear up a bit and then realize, they can still be used! To make this ........
Sighh, Isn't it just lovely? Initially, I had planned to used just this recipe for buttermilk banana bread. However, once the batter was all mixed up I saw chocolate chips. Just sitting in the cupboard. So, in they went. I'll admit I may have gone a bit overboard but it's chocolate so you won't hear me complaining.
While I was at it I thought I'd add a bit more sweetness and so I whipped up a quick cream cheese frosting and covered the top of the bread (cake) while still warm.
The quick cream cheese frosting
4.5 tablespoons of softened cream cheese
3.5 tablespoons of agave nectar
1 teaspoon of vanilla extract
Mix it all up and you're done.