Created by Sue Lau on April 1, 2013
Step 1: Butter a one pound glass cake pan.
Step 2: Preheat oven to 350F.
Step 3: Whisk together the soft butter and Splenda in a bowl and add beaten eggs, baking soda, salt, mashed bananas, sour cream and vanilla.
Step 4: Chop chocolate finely (it should be smaller than chocolate chips), then toss chopped chocolate in the flour to coat.
Step 5: Stir chocolate/flour into creamed butter mixture and stir until it makes a nice batter.
Step 6: Pour batter into loaf pan and bake for about one hour, or until a toothpick can be removed cleanly.
Step 7: Cool in pan 10 minutes, then turn out the bread and finish cooling on a wire rack.