Servings: 10 slices, makes 1 loaf 3 very ripe bananas, mashed with a fork (about 1 3/4 cups) 2/3 cup granulated sugar 1/2 cup unsalted butter, softened 2 large eggs, lightly beaten, at room temperature 1/2 tsp vanilla extract 1 cup all-purpose flour, or gluten-free flour 1/3 cup natural unsweetened cocoa powder, such as Hershey’s 1 tsp baking soda 1/2 tsp sea salt 1 cup semisweet chocolate chips, divided into 3/4 cup and 1/4 cup
Preheat the oven to 350°F. Grease a 9.25 x 5.25 x 2.75-inch loaf pan and line it with a sheet of parchment paper. There should be at least two inches of overhang on the sides to help you lift out the loaf once it’s done baking.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together the butter and sugar. Add the lightly beaten eggs and mix just to combine. Mix in the bananas and vanilla until blended.
In a second large bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet and mix on medium-low speed until just incorporated. The batter will be a little lumpy, and that’s ok. Do not over mix or your loaf will be tough.
Use a spatula to fold in 3⁄4 cup of the chocolate chips. Transfer the batter to the prepared loaf pan and sprinkle the remaining 1⁄4 cup of the chocolate chips over the top. Bake for 55 to 65 minutes, until a toothpick inserted into the center, comes out clean.
Let the banana bread rest in the pan for 10 minutes, then gently pull up on the parchment paper to transfer the loaf to a cooling rack. Serve the banana bread at room temperature or when it is slightly warm to the touch.