Preheat your oven to 350°F (175°C). Grease a 4×8-inch loaf pan and set aside.

In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small lumps.

Pour the melted butter into the mashed bananas and stir until blended.

Sprinkle in the baking soda and a pinch of salt, stirring to combine.

Add the sugar, beaten egg, and vanilla extract. Mix until everything is evenly incorporated.

Sift or whisk together the flour and cocoa powder, then fold them into the wet mixture just until no streaks of flour remain. Avoid overmixing.

Fold in the chocolate chips gently, reserving a few for decoration on top if desired.

Pour the batter into the prepared loaf pan, smoothing the top.

Bake for 60–65 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.