Ingredients:

• 3 medium to large ripe bananas
• 1/2 C unsalted butter, melted
• 3/4 C brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt
• 1 C all-purpose flour
• 1/2 C cocoa powder (I like Hershey’s Special Dark)
• 1 C semisweet chocolate chips
• 1/2 C mini chocolate chips

Directions:

1. Pre-heat the oven to 350 degrees
2. Grease a 9×5 loaf pan with Crisco, cut a piece of parchment paper so it  fits the length of the pan and hangs over the sides (it helps lift the bread out of the pan when it’s done) and grease the parchment inside the pan also. Set aside.
3. Mash the bananas in a large bowl (or squeeze them out of your Ziploc bag).
4. Whisk in the melted butter.
5. Then whisk in the brown sugar, egg, and vanilla extract.
6. Sift the flour, baking soda, salt, and cocoa powder together and stir into the mashed banana mixture until just incorporated.
7. Gently stir in the 1 C of chocolate chips.
8. Transfer the batter to your prepared pan and sprinkle with the 1/2 C of mini chocolate chips.
9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 10 minutes. Gently using the parchment, lift it out of the pan and place on a wire rack and cool completely.
11. Keep it wrapped tightly after cooled and keep at room temperature (if it lasts that long..haha).

Serve immediately. It will last up to 4 days.