You’re going to go bananas for this recipe! With double the banana AND a banana glaze, you’re sure to get the best chocolate banana bread flavors (with a twist!) in every bite of Chef Jon Ashton's creative take on the classic loaf recipe.

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1. Preheat oven to 350°F. Lightly coat a 8½" x 4½" loaf pan with non-stick spray and line with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

2. Place peeled bananas in microwave-safe bowl; cover with plastic wrap and microwave on high power until bananas are soft and have released liquid, about 4 minutes. 

3. Transfer bananas to a fine-mesh strainer placed over medium bowl and allow to drain, pressing on bananas a couple times. Let cool for 5 minutes. Set liquid aside for glaze.

4. Mash the bananas coarsely using a fork. Add butter, sour cream, brown sugar, eggs and vanilla extract and whisk together.

5. Pour the banana mixture into the flour mixture and stir until just combined. 

6. Gently fold in the chopped dried bananas and chocolate chips. 

7. Scrape batter into the prepared pan. Bake for 30 minutes, then rotate pan 180 degrees. 

8. After about 45 minutes, keep your eye on the color of the top. If it is getting too brown, loosely tent it with foil. It should take about 55 to 75 minutes. The center of the loaf should read 200-205 F with a digital instant-read thermometer.

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1. Pour the banana liquid into a small saucepan and add 2 Tbsp of sugar. Place the pan to one side.  

2. While the bread is baking, place the saucepan on a medium heat and cook the glaze for a few minutes, it should coat the back of a spoon to have the consistency of honey. 

3. Remove the bread from the oven and allow it to cool on a wire rack for 15 minutes, then remove loaf from the pan and brush the glaze all over it. 

The best part about this easy, homemade banana bread is it can last on the counter (covered with plastic wrap) up to 3-4 days. Or, refrigerated in an airtight container for a week.