b & I have a complementary relationship where bananas are concerned. he's my jack sprat, so to speak. the fruit, when under-ripe, gives me heartburn (strange, no?). and when the first brown spot appears, b will have nothing more to do with them, and abandons them, hanging by their twine noose from the cupboard door-pull. it's kind of convenient that way around our house.
also convenient: having someone else to help eat this treat for breakfast, which — according to my mom's special theory of breakfast relativity — totally counts as part of a nutritious breakfast. this banana bread is spicy and sweet, and sort of like mexican hot chocolate, with the cinnamon/chocolate combo. where b is not generally interested in banana bread, he's helped make this disappear quickly.
preheat oven to 350°f and place oven rack to middle position. butter and flour bottom and sides of a 9 x 5 x 3" loaf pan. in large bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon, chocolate chips, and nuts. in a medium bowl mash bananas, and add eggs, melted butter, and vanilla. with rubber spatula or wooden spoon, lightly fold wet ingredients (banana mixture) into dry ingredients just until combined and the batter is thick and chunky. don't over mix the batter — it should be lumpy. scrape batter into prepared pan. bake until bread is golden brown and a toothpick inserted in the center comes out clean (about 55 to 60 minutes). place on a wire rack to cool and then remove the bread from the pan.