Chunks of chocolate are the perfect complement to the rich banana taste of this quick bread. Choose ripe bananas with deep-yellow, brown-flecked skins and soft flesh. 

1 3/4 cups packed brown sugar
1 1/2 cups butter or margarine, softened
4 eggs
1 1/2 teaspoons grated orange peel
2 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
2 cups mashed ripe bananas
1 cup cold strong black coffee
1 (12-oz.) pkg. chocolate chunks

1. Heat oven to 350°F. Generously spray 2 (8x4- or 9x5-inch) loaf pans with nonstick cooking spray.

2. In large bowl, beat brown sugar and butter at medium-high speed until well-blended. Add eggs one at a time, beating well after each addition; beat until fluffy. Stir in orange peel, vanilla and almond extract.

3. In medium bowl, stir together flour, baking powder, cinnamon, salt, nutmeg and baking soda. In another medium bowl, stir together bananas and coffee. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Mix just until dry ingredients are moistened; do not overmix. Stir in chocolate chunks. Spread batter evenly in pans.

4. Bake 8x4-inch pans 1 1/4 to 1 1/2 hours; bake 9x5-inch pans 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans; cool on wire racks at least 1 hour.

2 (16-slice) loaves

PER SLICE: 260 calories, 13 g total fat (7.5 g saturated fat), 3.5 g protein, 33.5 g carbohydrate, 50 mg cholesterol, 215 mg sodium, 1 g fiber