Double Chocolate Banana Bread
Ingredients: 

2 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup Ghirardelli Sweet Ground Chocolate and Cocoa
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
2 cups granulated white sugar
4 large eggs
1/2 cup whole milk
4 large ripe bananas, mashed
3 1/2 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
1 teaspoons salt

Directions

Directions
This bread also freezes well, so enjoy one now and save one for later. If you can wait that long . . .

Preheat the oven to 350°F. Lightly grease two 9 by 5" loaf pans. In a large bowl, cream the butter and sugar with an electric mixer on medium speed until fluffy. Beat in the eggs, adding one at a time, and mixing well after each addition. Add the milk and bananas, beating until well blended.

In a separate bowl, whisk together the flour, ground chocolate, baking powder, and salt. Gradually, add the dry ingredients to the creamed mixture. Mix on low only until evenly combined. Stir in the chocolate chips. Pour the batter into the prepared pans. Bake for 60 to 75 minutes, until golden brown and a tester inserted into the center comes out clean. Set the pans on a rack to cool for 15 minutes, and then turn the loaves out of the pans to cool completely.