Sweet Kitchen Cravings

0 Preheat oven to 350°F. Lightly grease a 9” x 5” metal loaf pan with cooking spray and line it with parchment paper to create a sling hanging over the two long sides.
1 In a large mixing bowl, add the bananas and mash with a fork until only a few lumps remain.
2 Whisk in the slightly cooled melted butter, sugar, eggs, and vanilla. Mix until fully combined.
3 In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Stir the dry ingredients and sour cream into the banana mixture. Fold in the chocolate chips.
4 Pour the batter into the prepared pan and spread out evenly. Bake at 350°F for 60-70 minutes or until a toothpick comes out with a only few wet crumbs.
5 Allow the bread to cool in the pan for 15-20 minutes. Use the parchment sling to lift the cake out and remove it from the pan, then finish cooling on a wire rack.
6 Slice and enjoy! Store the chocolate banana bread in an airtight container for up to 5 days.