Dark Chocolate Swirled Banana Bread

I had a sonogram earlier, and everything looks perfectly normal. Though we knew it would be fine just because the worst has happened, I still can't describe the relief I felt seeing those 4 limbs moving around like performing some sort of Kung-Fu in there.

Hate me if you have more than one child, and they all have very distant birthdays. Cause I'm going to arrange only one birthday party a year for both kids as Ethan's born on October 22. And the due date for my second child is October 25, 2010.

(Makes 1 loaf)
Ingredients:
2 cups all purpose flour
1 tsp baking powder

1/2 tsp baking soda
1/4 tsp salt

1/2 stick unsalted butter, soften

1 cup granulated sugar

2 large eggs

1 1/2 cup mashed ripe banana
1/3 cup sour cream
1 tsp vanilla extract
3/4 cup dark chocolate chips, melted

Directions:
Grease a 9x5x3 inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.

In a bowl, whisk the flour with the baking powder, baking soda and salt.

In a stand mixer, beat sugar and butter at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add banana, sour cream and vanilla, beat until blended. 

With the mixer on low speed, add flour mixture, beat until just incorporated.

Spoon half of the batter into a separate bowl. Add the melted chocolate to another half of the batter and fold in.

With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately. Run a pairing knife through the two batters to achieve a marbled effect. (Note: Swirl rigorously or else you will have a non-swirled cake like mine!)

Bake for about 50 - 55 mins or until a toothpick inserted in the center comes out clean.

Remove from oven and place on a wire rack to cool for 10 mins before removing from pan.