Double Chocolate Banana Bread

I've posted about banana bread before, as well as several other varieties of cakes using bananas.  This one combines bananas with chocolate.  What could be bad about this?  From Smitten Kitchen.

Double Chocolate Banana Bread

Ingredients

• 3 medium-to-large very ripe bananas 
• 1/2 cup (115 grams) butter, melted 
• 3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work)
• 1 large egg 
• 1 teaspoon pure vanilla extract 
• 1 teaspoon baking soda 
• 1/4 teaspoon table salt 
• 1/2 teaspoon ground cinnamon (optional; I skip it) 
• 1 cup (125 grams) all-purpose flour 
• 1/2 cup Dutch-process cocoa powder 
• 1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips 

Preparation
Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.) Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long.