This classic quick bread, provided by Raymond Forker of Savannah, Georgia, is a great way to use bananas that are just past their prime. The chocolate chips go well with the banana flavor.
Preheat oven to 350 degrees. Grease and flour an 8 1/2-by-4 1/2-inch (6-cup) loaf pan. In a large bowl, whisk together flour, sugar, baking soda, zest, and salt. Mix in oil, eggs, and bananas. Stir in chocolate chips and nuts. Pour into pan.
Bake until a toothpick inserted in center comes out clean, 70 to 80 minutes (tent loosely with foil if loaf browns too quickly). Cool loaf 10 minutes in pan; then turn out of pan and cool completely, right side up, on a rack.
Instead of semisweet chocolate chips, you could use chips made with toffee or peanut butter, and try other nuts besides walnuts.