Instructions

1. Preheat the oven to 375F. Place the unpeeled bananas on a lined baking sheet. Roast for 12-15 minutes, until the bananas are soft and browned (their peels will be black). Remove from the oven and let cool slightly, then scoop out the banana flesh and place in a large bowl.
2. Add the oil, brown sugar, vanilla extract and eggs. Mix until well combined, then add the flours, baking soda, salt, cinnamon and nutmeg. Stir until just combined. Reserving a few of each, fold in the chopped pecans and chocolate chips.
3. Transfer the batter to a 9-x-5-inch buttered loaf pan. Bake until the top is golden and a tester comes out clean when inserted into the bread, 50-60 minutes. Let cool for 5 minutes in the pan, then transfer to a rack to finish cooling.