Ingredients:

  • 3 large overripe bananas, mashed (approx. 350g)
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your 9x5 inch loaf pan with parchment paper. Note: Leave an overhang on the sides for easy lifting
  2. Mash the bananas in a large bowl until completely smooth. Wait until you see a glossy, liquid like puree before moving on.
  3. Stir in the melted butter, brown sugar, egg, and vanilla extract. Mix until the batter is cohesive and looks like a thick syrup.
  4. Sift the flour, cocoa powder, baking soda, and salt directly into the wet bowl. Note: Sifting removes cocoa lumps
  5. Using a spatula, gently fold the mixture together. Stop as soon as the last white streaks of flour vanish.
  6. Fold in 3/4 cup (130g) of the chocolate chips. Do not overwork the batter, or the bread will be tough.
  7. Pour the batter into the pan and smooth the top with your spatula.
  8. Sprinkle the remaining 1/4 cup (40g) of chocolate chips across the surface.
  9. Bake for 50–60 minutes. Insert a toothpick; it's done when it comes out with a few moist crumbs and the edges have pulled away from the pan.