There's a lot of banana buying around our house. Problem is, I'm kinda picky. Once they start turning spotty-brown, I'm done. As a result there are a lot of frozen, skinless, over-the-hill bananas just hanging out in our freezer, waiting for their reincarnation as muffins or bread.
About a year ago I found an awesome recipe for Chocolate Swirl Banana Bread in Cooking Light Magazine. Looks fancy and sounds fancy but it is really very simple. If you have your own trusty banana bread recipe already, you can still work some chocolatey swirl magic on it. Just melt 1/2 cup chocolate chips in the microwave and mix in 1 cup of the banana bread batter. Layer the chocolate batter with the plain batter, swirl it with a knife and bake as you usually would. The Cooking Light recipe is a good one. I like the addition of yoghurt, but I ignore the egg replacer and just use in 2 eggs instead.