• 1 ½ cups mashed over-ripe bananas (this is typically 3 large bananas for me) (395g) • ½ cup canola or vegetable oil • ½ cup granulated sugar (100g) • ½ cup light brown sugar packed (100g) • ⅔ cup full-fat sour cream (150g) • 2 large eggs lightly beaten, room temp. • 2 teaspoons vanilla extract • 1 ½ cups all-purpose flour (250g) • ½ cup natural unsweetened cocoa powder • 1 ½ teaspoons baking powder • ½ teaspoon baking soda • ¾ teaspoon table salt • 1 ½ cups semisweet chocolate chips (170g)

In a large mixing bowl mash  3 large bananas. 

Add oil, sugars and sour cream and stir until well-combined.

Add eggs and vanilla extract and stir well.

In a separate, medium-sized bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until well-combined.

Add flour mixture to banana mixture and stir gently by hand until ingredients are about 50% combined. Add chocolate chips and continue to stir until ingredients are combined.

Arrange oven rack to center of oven and preheat oven to 350F (175C) and grease a 9x5 bread pan with baking spray or grease and flour (tap out excess flour). 

Pour batter into prepared bread pan and scatter additional chocolate chips over the surface, if desired.

Transfer to center rack of 350F (175C) oven and bake for 65-75 minutes or until top of cake springs back when touched or a wooden skewer inserted into the center comes out clean. 

Allow to cool in pan for 10-15 minutes, then carefully (pan will still be hot!) turn out onto a cooling rack to cool completely before slicing and serving.

Slice and Enjoy!