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1
Preheat oven to 350F. Grease a 9x5x3-inch loaf pan, set aside. Melt chocolate in a medium bowl and set aside to cool.
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2
In a large bowl, combine the flour, baking powder, baking soda, salt, nutmeg and cinnamon. Make a well in the center of the flour mixture and set aside.
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3
Melt butter in a medium bowl; allow to cool slightly. In the same bowl, add to the butter the mashed bananas, sugar, milk and eggs.
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4
Combine the egg mixture into the flour mixture. Stir just until combined; batter should be lumpy. Transfer 1 1/4 cups of batter to the bowl with the melted chocolate and fold until thoroughly combined.
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5
Drop alternating spoonfuls of the plain and chocolate batter into the prepared pan. Using a long knife or metal spatula, gently cut through the batters to marble.
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6
Bake for 55 to 60 minutes (mine took about 70 minutes, but I understand it could just be my wacky oven) or until a toothpick inserted near the center comes out clean. Cover loosely with foil for the last 15 minutes if necessary to prevent over-browning.
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7
Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely.
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8
Note: bread can be wrapped (after it has completely cooled) and stored overnight, if you can stand to wait that long. But you'd have to be nuts if you put yourself through that torture. Just saying.
