Make sure that you use overripe bananas for this. It really gives the loaf a stronger banana flavour. Personally, I was a little afraid of the blackest banana that you can see in the picture. I've never used one that rotten before, but when I opened it up in just smelled so banana-y that I knew it would only add more flavour. This loaf was actually the best that I have ever made, maybe thanks to that little guy?

Also, I strongly suggest that you use semi-sweet chocolate, but if you choose to use milk, consider decreasing the amount of sugar to 1/2 cup to counteract the extra sweetness.

4 overripe medium, bananas1/3 cup unsalted butter, melted3/4 cup granulated sugar1 egg1 teaspoon vanilla extract1 teaspoon baking soda Pinch of salt1 cup all purpose flour1/2 cup whole wheat pastry flour1 cup semi-sweet chocolate, chopped Preheat your oven to 350 degrees Fahrenheit.

If your overripe are frozen rinse under warm water to defrost or let defrost on counter until soft enough to mash.

In a large bowl, mash bananas. Add melted butter and stir with a wooden spoon until incorporated.

Add sugar, egg, vanilla, baking soda and salt. Stir until incorporated.

Add all purpose and whole wheat flours and stir until incorporated.

Chop semi-sweet chocolate into different sized chunks and mix.

Pour mixture into 9x5 loaf pan.

Bake for 40-50 minutes, until a toothpick comes out clean.

Cool on a cooling rack and eat warm or at room temperature.