Extra-Moist Chocolate Banana Bread

• 1 cup all-purpose flour
• 1/2 cup natural (unsweetened) cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 5 extremely ripe bananas, peeled
• 3/4 cup brown sugar
• 1/4 cup vegetable oil or light olive oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (3.5 oz) dark chocolate bar, chopped

1. Preheat oven to 350u0b0 F. Grease and flour a 9x5 loaf pan, or line the pan with parchment paper. In a medium mixing bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
2. Place bananas in a large mixing bowl, and use a potato masher or fork to mash into a chunky paste. Add honey or maple syrup, oil, egg, and vanilla, and mix until combined but still chunky. Add dry ingredients and mix until just combined-a few streaks of flour are fine. Fold in chopped chocolate.
3. Transfer batter to the prepared loaf pan, and even out the top. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the oven and transfer pan to a cooling rack. Let the bread cool in the pan for 10 minutes, then turn out onto the rack to finish cooling. Slice and serve just warm or at room temperature.
4. To store leftover banana bread, wrap the loaf or individual slices in a layer of plastic wrap, then in aluminum foil. Wrapped this way, the bread will keep in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

flour, natural, baking soda, salt, bananas, brown sugar, vegetable oil, egg, vanilla, chocolate

Taken from food52.com/recipes/28624-extra-moist-chocolate-banana-bread (may not work)