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1
Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess.
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2
Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds.
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3
Set aside to cool slightly while preparing the batter.
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4
Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left.
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5
Add the oil and eggs and stir until combined.
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6
Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt.
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7
Stir in the buttermilk and vanilla.
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8
Stir 1 cup batter into the melted chocolate.
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9
Fill the loaf pan with half the banana batter and then half the chocolate batter.
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10
Repeat the layers and gently swirl together using a spoon or knife.
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11
Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.
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12
Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely.
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13
Serve warm or at room temperature.
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14
Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it.
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15
Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven.
