Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 5 inch loaf pan liberally with butter or non stick spray. I often line mine with parchment paper, leaving an overhang for easy removal.

In a large bowl, mash your overripe bananas until they are mostly smooth with just a few small chunks for texture.

Stir the melted butter into the mashed bananas. Add the granulated sugar and brown sugar, the egg, vanilla extract, and sour cream. Whisk until the mixture is smooth and smells like a sweet, tropical dream.

Sift in the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Fold gently with a spatula. Do not overmix, as that will make the bread tough rather than soft baked.

Gently fold in three quarters of the chocolate chips. For inspiration on this texture, I often think of the double chocolate banana bread from Sally’s Baking Addiction which is a gold standard in the baking world.

Pour the batter into the prepared pan and sprinkle the remaining chips on top. Bake for 55 to 65 minutes. You are looking for a toothpick to come out with just a few moist crumbs clinging to it. The kitchen will smell like a high end bakery in downtown Bend.

Let the bread cool in the pan for 10 minutes before transferring to a wire rack. This patience ensures the chocolate banana bread recipe sets properly.