Chocolate-Chip Banana Bread

I am notorious for purchasing bananas at the grocery store and then forgetting to eat them. Alas, I often end up with brown bananas on the verge of total repulsiveness. As luck would have it, these uglies are perfect for making banana bread. The few times that I've had a craving for banana bread with only yellow bananas in sight, the resulting banana bread has been sub-par. So don't throw those guys away! Unless they're molding, and in which case, do not feel guilty tossing them. No mold = perfect candidates for banana bread.

I found an extremely easy, very basic banana bread recipe over at Elise's Simply Recipes (which has great recipes, by the way!), and doctored it up a bit with some chocolate chips. Because, really, is there a recipe that isn't made just a bit better with chocolate in it? No, of course not.

Ingredients
3 ripe bananas (or 4 if they're small)
1/3 cup butter, melted
1 cup sugar

1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups flour

2/3 cup chocolate chips, plus some extra to sprinkle on top

Directions

In a large bowl, mash the bananas (a potato masher works well here). Stir in the melted butter, sugar, egg, and vanilla (in that order, with a spoon). Sprinkle the baking soda and salt over the mixture, and then stir in the flour and chocolate chips until just combined. Spray a loaf pan with non-stick cooking spray, and pour the batter into it. Sprinkled the remaining handful of chocolate chips on top to make it pretty. Bake in a 325 degree oven for about an hour, or until it's golden around the edges. To test, stick a toothpick into the center and check to see that there's no gooey batter on it when you pull it out (but don't overcook it...better to be slightly under done than dry).