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Preheat your oven to 160°C.
Grease a loaf pan with butter or oil spray, and line it with parchment paper leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together: 1 + ¼ cups (160g) All-purpose flour, ⅓ cup (40g) Cocoa powder, 1 teaspoon Baking soda, ¼ teaspoon Salt. Set aside.
In a large bowl, mash the 3 overripe bananas with a fork until smooth.
Add: ¾ cup (150g) Brown sugar, ½ cup (113g) Melted butter (slightly cooled), ⅓ cup (80g) Yogurt, 2 Eggs, 1 tablespoon Vanilla essence. Whisk well until fully combined and smooth.
Pour the dry ingredients into the wet mixture.
Fold gently using a spatula just until combined (do not overmix, as this can make the bread dense).
Fold in ¼ cup of chocolate chips into the batter.
Pour the batter evenly into the prepared loaf pan and smooth the top.
Sprinkle the remaining ½ cup of chocolate chips evenly over the top of the batter.
Bake for 40-45 minutes with both rods on at bottom rack of the baking oven , until a toothpick inserted into the center comes out with a few moist crumbs (avoid testing right through a melted chocolate chip).
Let the loaf cool in the pan for 10–15 minutes.
Lift it out using the parchment paper handles and transfer to a wire rack to cool completely before slicing.