Pre- Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray and lined with parchement paper for extra safety.
Mash bananas in the bottom of a large bowl.
Then add in melted butter,
then add, egg, and vanilla.
then brown sugar
Place baking soda, salt, cinnamon, flour and cocoa powder in a fine-mesh strainer and sift over and set aside in another bowl.
Stir dry and wet ingredients with a spoon until just combined.
Stir in chocolate chips.
Pour into prepared pan and bake 55 to 65 minutes
, until a tester or toothpick inserted into the center of the cake comes out batter-free.
Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long.