Moist Eggless Chocolate Banana Bread recipe

Preheat oven to 180°C (350°F). Line a 9x5-inch greased loaf pan with parchment paper or grease it well.
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Reserve 2 tablespoons of the dry mix for later.
In a large bowl, mash the bananas using a fork until smooth.
Beat using a whisk until smooth and well combined. Then add the oil and vanilla, and whisk again until everything is fully incorporated.
Add the dry ingredients to the wet ingredients in three parts, alternating with milk (in two parts), starting and ending with dry. Mix gently after each addition. Do not overmix.
Toss chocolate chips in the reserved 2 tbsp of dry mix and fold into the batter.
Pour the batter into the prepared loaf pan. Smooth the top and sprinkle extra chocolate chips on top if desired.
Bake for 45–55 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.