This recipe began as so many wonderful things do. Which is to say the sort of partial sentences that the husband dreads hearing when I'm in the kitchen. It usually goes like this:
WIFE (from the kitchen): Hmmm!!
HUSBAND (from the living room): What's that?
(A brief pause.)
WIFE (introspectively): "Oh, I just I wonder what would happen if I..."
HUSBAND (mumbles): Oh, geez.
WIFE (curt, determined): Shush.
(A long period of pan and utensil clanging as WIFE throws together God knows what. HUSBAND pokes fun from the other room.)
Now, in all fairness to the husband, sometimes these mad scientist moments don't turn out so well for any of us. Such as when the recipe itself is a failure in the technical sense, not rising or baking properly and generally just causing a whole lot of dirty dishes and frustration for no payoff. And of course I get all mopey and difficult to live with after said failures. Like, even more difficult to live with than usual. Big time difficult. Pretend you are shocked at this news.
Other times, things start out promising, and then the result is less than palatable, which of course needs to be confirmed by the husband. Like, oh, say, Guinness Marshmallows. I know, I know. Just. Listen. There was dark cocoa and gingersnaps involved too so I thought it might end up all complex and edgy and interesting. Which it was, for a few hours. But as the marshmallow cured, however, the whole thing strangely began to taste a lot like the smell of certain Maltese taxicabs I'd ridden in during my summer semester abroad. In short, wholly undelicious. That's what I get for trying to be edgy and interesting, I suppose.
But this time, I was destined to get it right. Bananas, peanut butter and chocolate. There's no way this could not go well. Right? So basically I married some techniques from a few favorite recipes to arrive at this unbeatably moist, tender, flavorful banana bread-chocolate cake combo. And of course, chocolate chips. Because, duh. Obvi.