– 3 ripe bananas, mashed well – 3/4 c. brown sugar – 1/2 c. vegetable oil – 2 eggs – 1 tsp. vanilla extract – 1 c. all-purpose flour – 1/2 c. cocoa powder – 1/2 tsp. baking soda – 1/2 tsp. salt – 1 c. bitter-sweet or semi-sweet chocolate chips, divided
Preheat oven to 350 degrees. Line a 9 x 5" loaf pan with parchment paper. Set aside.
In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. Don't skip the sifting. This will help break apart any fine lumps of cocoa powder or flour.
Begin gradually adding the dry ingredients to the wet ingredients. After all wet and dry ingredients are combine, fold in 2/3 cup of the chocolate chips, reserving 1/3 cup of the chocolate chips for the top of the loaf.
Pour the batter into the prepared pan. Top the batter with the reserved chocolate chips. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean and crumb-free.
Remove from oven and let cool to room temperature before removing from the pan. Use the sides of the parchment paper to lift the banana bread out of the pan. Slice and enjoy.
Store any leftovers in an airtight container at room temperature. Will keep for up to 5 days.