• Melt the chocolate chips in a medium microwave-safe bowl for 30-second increments, stirring between each increment, until smooth. Set aside to cool slightly while you prepare the batter.
• Preheat the oven to 350ºF. Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
• In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
• In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla.
• Using a rubber spatula, lightly fold the banana mixture into the dry ingredients just until combined. (The batter will be thick and chunky). Remove 1 cup of the batter to a separate bowl then add the melted chocolate to the bowl, stirring to combine.
• Fill the loaf pan with alternating scoops of the banana batter and the chocolate batter. Using a knife, swirl the batters together.
• Bake the bread for 55 minutes, or until a toothpick inserted comes out clean.
• Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to cool completely. Slice and serve.

Kelly's Notes:

• Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don't be afraid to let bananas turn completely brown before using them for banana bread.
• If you don't have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use.
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