Vegan Chocolate Banana Bread

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Preheat the oven to 350°F and grease and line a 9 x 5 or 8.5 x 4.5 inch loaf pan with a strip of parchment paper down the middle with some extra overhanging at each end to act as handles for lifting the cooked cake out.
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Puree the bananas until smooth. You can do this by hand with a fork or in a mixer.
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Add the nut/seed butter or oil, maple syrup, vanilla extract, sugar and salt to the bananas and beat until smooth and light and fluffy.
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Add the flour, baking powder, baking soda and cocoa powder and mix gently until everything is just combined. Do not over mix because it will affect the texture and rise.
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Then add the chocolate chips and stir just enough to distribute evenly.
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Pour the batter into the prepared loaf pan, even out the top and sprinkle with an extra handful of chocolate chips.
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Bake for around 45 - 50 minutes until the loaf is coming away from the sides of the pan and is firm with a bit of bounce when you poke the centre of it. This bread is best when very slightly under-cooked as it has maximum fudginess then. If you insert a toothpick, instead of it coming out clean like with most cakes, you want a bit of fudgy cake clinging to it. If it feels liquidy put it back in the oven for another 5 minutes then check again.
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Remove from the tin immediately once done using the parchment paper as handles and place on a cooling rack. Be sure to remove the strip of paper from it's bottom by gently turning it on its side and peeling it away.