Preheat your oven to to 180 Deg C or 350 Deg F.
Grease a 9x5-inch loaf pan with oil or any non stick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In another large bowl, mash the ripe bananas with a fork.
Add the melted butter and oil and stir until combined, either with hand or a hand blender
Add in in the brown sugar, egg, and vanilla extract. Stir until smooth.
Now add the dry ingredients into the wet ingredients.
Be careful not to over mix.
Fold in 3/4 cup of the chocolate chips.
Pour batter into prepared pan.
Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes clean.
When you insert the toothpick you might have some melted chocolate chips, that is okay.
Remove from the oven and let it cool on a wiring rack along with the pan for 10-15 minutes.
After you are able to touch the pan, run a knife along the edges.
Gently turn around and let it cool on a wire rack.
Cut it into slices and enjoy them warm.
This stays fresh on the counter for 4-5 days in moderate temperatures. You can store in refrigerator or freeze individual slices.