Preparation Steps

• Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment so there's an overhang for easy removal and lightly grease the paper.
• In a large bowl mash the bananas with a fork until mostly smooth — a few small lumps are fine for texture.
• Whisk the eggs into the mashed bananas until blended. Stir in the cane sugar, vanilla, vegetable oil, and ground cinnamon until the wet mixture looks uniform.
• In a separate bowl, whisk together the flour, baking powder, and salt to distribute the leavening evenly.
• Add the dry mix to the wet ingredients and fold gently with a spatula just until no large streaks of flour remain; do not overmix. Stir in the chocolate chips, reserving a small handful for the top.
• Let the batter rest for 8–10 minutes at room temperature — this helps it settle for a more even rise. Meanwhile, smooth the loaf pan surface so it's ready.
• Transfer the batter to the prepared pan, smooth the top with a spatula, scatter the reserved chocolate chips, and draw a shallow score lengthwise down the center with a knife to encourage an even crack.
• Bake for about 50 minutes, rotating the pan once halfway through. Begin checking at 40–45 minutes: the loaf is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
• Remove the pan from the oven and let the loaf cool in the pan on a wire rack for 10 minutes. Use the parchment overhang to lift the bread from the pan and let it cool completely on the rack before slicing (about 30–45 minutes) for clean slices.