Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Grease a 9×5-inch loaf pan (or line with parchment with overhang for easy lift).

2. 2

   In a bowl, mash 3 very ripe bananas (about 1¼ cups) until mostly smooth with a few soft lumps. Whisk in ⅓ cup melted butter or oil, ⅔ cup sugar, 1 large egg, and 1 teaspoon vanilla until combined.

3. 3

   In another bowl, whisk 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Fold the dry mix into the wet just until no dry streaks remain — a few lumps are fine. Stir in ½ cup chocolate chips if using.

4. 4

   Pour into the pan and smooth the top. Bake 50–60 minutes until a toothpick in the center comes out with a few moist crumbs (not wet batter). Cool in the pan 10 minutes, then on a rack. Slice when mostly cool so it doesn't compress. You want a moist, deeply chocolate loaf with banana aroma and a tender crumb — not a dry dense brick or a gooey underbaked center.