Double Chocolate Banana Bread

I have this . . . well let us just call it a quirk, there is a very small window of ripeness during which I can eat a banana without the ole' gag reflex kicking in. I'm all about firm fruit. Since my children seem to pick 1 fruit each week that they are willing to eat, I am frequently left with a bunch of brown bananas. I LOVE my mom's banana bread, but I am unable to duplicate it. So I was excited to find this recipe! It comes out great every time, fills the chocolate craving and gets rid of the funky banana stink in my kitchen. And for those who have a distaste for bananas, you'll be glad to know that my picky-eater-baby sister didn't even know they were in there. From The Sisters' Cafe.

1 c. granulated sugar
2 eggs
1/3 c. vegetable oil
1 1/4 c. mashed bananas (about 3)
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. semi-sweet chocolate chips

Preheat oven to 350 degrees F. Spray bottom of loaf pan with cooking spray (I spray the entire pan with Bakers Joy). Beat sugar, eggs and oil together in a large bowl at medium speed until combined. Beat in banana mixture on low speed just until combined. Stir in chocolate chips. Pour batter into prepared pan and bake for 60 -70 minutes or until tooth pick inserted in center comes out clean. Allow to cool for 10 minutes then remove from pan. Cool completely on wire rack.