Ingredients

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large brown bananas (1 ½ cups mashed)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup canola vegetable oil, or melted coconut oil
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips, divided

• 2 cups all-purpose flour
• 1 cup Dutch process cocoa
• 2 teaspoons baking soda
• 1 teaspoon sea salt
• 6 large brown bananas (3 cups mashed)
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup canola vegetable oil, or melted coconut oil
• 1 1/2 cups packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups semisweet chocolate chips, divided

• 3 cups all-purpose flour
• 1 1/2 cups Dutch process cocoa
• 3 teaspoons baking soda
• 1 1/2 teaspoons sea salt
• 9 large brown bananas (4 1/2 cups mashed)
• 3/4 cup unsalted butter, melted and slightly cooled
• 3/4 cup canola vegetable oil, or melted coconut oil
• 2 1/4 cups packed light brown sugar
• 3 large eggs, at room temperature
• 3 teaspoons pure vanilla extract
• 3 cups semisweet chocolate chips, divided

Instructions

1. Preheat the oven to 350°F. Lightly coat a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
4. Stir the dry ingredients into the wet ingredients, don't overmix. Stir in ¾ cup of the chocolate chips.
5. Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50–65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. You might have some melted chocolate chips on the toothpick and that is fine. You just don't want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.