3 medium overripe bananas, mashed until smooth
1/3 cup coconut or vegetable oil
3/4 cup brown sugar or coconut palm sugar
1 teaspoon vanilla extract
1 cup nondairy milk, such as coconut, almond, or cashew
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips

-Preheat oven to 350ºF.
-Spray 9×5-inch nonstick loaf pan with baking spray or coconut oil spray
-In a large bowl, beat together bananas, oil, sugar, vanilla, and milk until smooth.
-In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until smooth. Fold in chocolate chips, then pour into prepared pan.
-Bake about 45-55 minutes, or until cake has risen and is slightly cracked, and a toothpick comes out clean.
-Let cool in pan 10 minutes, then run a knife around the edges to loosen and remove from pan. Transfer to a rack to cool completely.