Double Chocolate Banana Bread

I made this yesterday for dessert for our cookout yesterday afternoon. I got this recipe from my new magazine that came in from Cooking Pleasures magazine. I registered for it last month and got this magazine in last week. I really enjoyed it! I have already marked several pages of recipes to try. This one in particular was very moist and very chocolatey. I myself didn't care for it much because I am not a REAL big chocolate fan. Don't get me wrong I do like chocolate, but I don't care for things that are really, really chocolatey. You can't really taste the banana in it since the chocolate is so overpowering. You could smell the banana though while it was baking and for hours after that. All in all it was a good bread, but probably one I will not be repeating. Here is the recipe for those of you who would like it.

Double-Chocolate Banana Bread
1 cup sugar
2 eggs
1/3 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1 1/4 cups mashed ripe bananas (about 3)
1 cup semisweet chocolate chips

1) Heat the oven to 350 degrees F. Spray bottom of 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.

2) In large bowl, beat sugar,eggs,and oil at medium speed until mixed. Beat in vanilla. In medium bowl, stir together flour,cocoa and baking soda; beat into sugar mixture at low speed just until combined (batter will be very thick). Stir in bananas and chocolate chips.

3) Spoon batter into pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Source: Cooking Pleasures magazine