1-First Step: Preheat and prep Preheat your oven to 350°F. Grease a standard 9×5-inch loaf pan with butter or nonstick spray and set it aside. If you prefer, line the pan with parchment paper for easy removal. Getting the oven and pan ready first means the batter goes straight into heat without delay, which helps the rise and keeps the crumb consistent.

2-Second Step: Mix dry ingredients In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup Dutch process cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon sea salt. Whisking helps distribute the cocoa and leavening so you avoid pockets of dry ingredients. Set the bowl aside while you work on the wet mix.

3-Third Step: Prepare the wet mixture In a large bowl, mash 3 large ripe brown bananas with a fork until you have about 1 1/2 cups mashed banana. Stir in 1/4 cup unsalted butter, melted and slightly cooled, and 1/4 cup vegetable oil or melted coconut oil. Mixing melted butter and oil gives your loaf both flavor and an especially tender crumb.

4-Fourth Step: Add sugar, egg, and vanilla Add 3/4 cup packed light brown sugar to the banana-butter mixture, then crack in 1 large egg at room temperature and stir. Pour in 1 teaspoon pure vanilla extract and mix until the batter is smooth. Avoid overbeating at this stage; you want the sugar incorporated but not a fluffy cake-like batter.

5-Fifth Step: Combine wet and dry ingredients Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula or wooden spoon until just combined. The trick is gentle mixing: overmixing develops gluten and makes the loaf dense. A few streaks of flour are okay; they will disappear during baking.

6-Sixth Step: Add chocolate chips Fold in 3/4 cup semisweet chocolate chips so they distribute through the batter. Save the remaining 1/4 cup chocolate chips to sprinkle on top of the loaf before baking. Those top chips melt and create a pretty glossy finish.

7-Seventh Step: Bake Pour the batter into the prepared loaf pan and smooth the top lightly. Sprinkle the remaining 1/4 cup chocolate chips evenly across the surface. Bake in the preheated oven for 50 to 65 minutes. Start checking at 50 minutes: insert a toothpick into the center. It should come out clean or with a few melted chips attached, but not wet batter. If a toothpick shows raw batter, give it another 5 to 10 minutes and check again.

8-Eighth Step: Cool and release Once baked, let the loaf cool in the pan for 15 minutes. This short rest lets the crumb set so the bread doesn’t fall apart. After 15 minutes, run a knife around the edges and carefully remove the loaf to a wire rack to cool until just warm. Slicing too hot can cause tearing; slightly warm slices cut cleaner and look better on the plate.

9-Final Step: Serve and store Savor warm slices with a smear of butter or a drizzle of honey. Store any leftovers wrapped in plastic at room temperature for up to 4 days, or freeze wrapped in plastic and foil for up to 1 month. For muffins, use the same batter and bake at 350°F for 18 to 24 minutes depending on muffin size.