Grease an 8 inch loaf pan with oil, place a parchment paper with long edges and set aside.Preheat the Oven @180C for 10 mins.
Sift and then whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the melted butter, oil, eggs and vanilla essence and whisk until combined. Add the Sugar. Mix until smooth.
Add the dry ingredients into the wet ingredients, don't overmix. Fold them with a spatula. Stir in 3/4 cup of the chocolate chips.Keep 1/4 of it to sprinkle at the top later.
Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
Bake @180C for 65-70 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. There should not be any gooey batter. Do note that baking time may vary depending on the size or material of the tin used. I used an 8 Inch Loaf tin.
Remove the pan from the oven and set on a wire cooling rack. Let it cool in the pan for 20 minutes. Loosen the sides of the cake and carefully remove from the pan. Let the cake cool on the wire cooling rack. Tastes best if served the next day.
