Take a 9x5-inch loaf pan and grease the bottom and sides of the pan with butter.

Line the pan with parchment paper and press it firmly to make the paper stick. Keep the loaf pan aside for later use.

Grab a mixing bowl and pour 1 and ½ cups of all-purpose flour into it.

Add 1/3 cup of cocoa powder and ½ tsp of salt over the flour.

Sprinkle 1 tsp of baking soda and ½ tsp of cinnamon powder into the bowl.

Mix everything well with a whisk and keep the bowl aside.

Grab another bowl for the wet ingredients and 3 large overripe bananas.

Mashed bananas thoroughly with a fork until smooth.

Crack 2 medium-sized eggs into the mixing bowl.

Stir in 1 tsp of vanilla essence for added flavor.

Pour ½ cup of granulated sugar and ¼ cup of brown sugar into the bowl.

Add ½ cup of oil and ⅓ cup of Greek yogurt to the mix.

Whisk the ingredients together until it’s well combined.

Add the dry ingredients to the wet mixture.

Add ½ cup of chopped semi-sweet dark chocolate and whisk to combine everything until the mixture is smooth.

Pour the batter into the loaf pan and sprinkle ¼ cup of mini chocolate chips on top.

Preheat the oven to 320 degrees Fahrenheit or 160 degrees Celsius and bake for about 65-75 minutes.

Once baked, take the cake out of the oven and let it cool to room temperature.

Carefully lift the cake out of the loaf pan using the parchment paper and place it on a chopping board.

Slice the bread into thick pieces and enjoy the moist and delicious chocolate banana bread as a breakfast, snack, or dessert!