Whole Wheat Banana Bread with Chocolate Chips

I've really wanted to get into baking with whole grains more lately. To be honest, I really dig them, you know? There's more texture, more flavor, more personality or something. But I'm not even going to pretend that using whole wheat flour made this bread even remotely healthy, because R dumped half a bag of bittersweet chocolate chips into it. He says he would have preferred it with white flour, but I really enjoyed the whole wheat. No, really. I did. I Did! See above where I go on about texture and flavor and personality.

Whatever, dudes, if you want to use white flour, use white flour (but you'll want to tone down the sweetener if you do). But I'm telling you, give whole wheat a chance. The worse thing that happens is that you eat some whole wheat banana bread with chocolate in it. You'll be okay. (And don't forget, bananas should be almost black. I know you know.)

Whole Wheat Banana Bread with Chocolate Chips
The banana bread recipe comes from here, but the dump of chocolate chips was all R

1/2 cup unsalted butter
1/2 cup packed light or dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extreact
3-4 mashed, very ripe bananas, whatever you have turning in your fruit bowl
1/4 cup honey
2 large eggs
2 cups whole wheat flour
Chocolate chips according to how many you want

Preheat the oven to 350F. Grease a 9x5" loaf pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla. Add the banana, honey and eggs and beat until smooth. Add the flour, then stir in the chocolate. Pour the batter into the prepared pan and let it rest at room temperature for about 10 minutes.

Bake for 1 hour, until it passes the toothpick test. Remove from the oven and let cool for a bit, then turn it out of the pan and cool on a rack.