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1 ¼ cups mashed banana (you’ll need about 3 medium bananas; for best flavor, let them over-ripen and get some brown spots)

⅔ cup full-fat buttermilk

⅓ cup avocado oil (or vegetable oil or canola oil)

1 large egg

½ tablespoon pure vanilla extract

¾ cup light brown sugar (packed)

1 cup all-purpose flour

½ cup cocoa powder

¾ teaspoon baking soda

½ teaspoon salt

¼ teaspoon instant espresso powder (optional)

1 cup semi-sweet chocolate chips (divided into ¾ cup + ¼ cup)

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1. Preheat the oven to 350F. Get out an 8.5 by 4.5-inch loaf pan (a 9 by 5-inch loaf pan will also work, but the bake time might change a little). Either butter and flour the pan, or line it with 2 pieces of parchment paper so the paper hangs over all 4 sides.

2. Add the mashed banana, buttermilk, oil, egg, vanilla, and brown sugar to a medium bowl and whisk well to combine.

3. Add the flour, cocoa powder, baking soda, salt, and instant espresso powder to a large bowl, and whisk to combine.

4. Add the wet ingredients to the dry all at once and stir just to combine, being careful not to over-mix. Fold in ¾ cup chocolate chips.

5. Transfer the batter to the prepared pan and spread it out evenly.

6. Bake until a toothpick inserted in the center comes out clean, about 65 to 75 minutes.

7. As soon as it’s out of the oven, sprinkle the remaining ¼ cup chocolate chips evenly across the top (they’ll melt on there perfectly).

8. Cool, and then slice and serve.

Notes:

ONLY use 3 bananas. More bananas =/= more banana flavor.

Don't bother sprinkling the chocolate chips on after it bakes. Throw the whole cup into the batter.