Preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly.
Grease a 9x5-inch loaf pan with a little vegetable oil or line it with parchment paper for easy removal later.
In a large bowl, mash the overripe bananas with a fork until smooth. Aim for a creamy consistency with just a few small lumps.
Add the granulated sugar and vegetable oil to the mashed bananas. Whisk until well combined. Then, add the eggs, chocolate almond milk, and white vinegar, mixing until everything is thoroughly blended.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps to aerate the flour and evenly distribute the cocoa and baking soda.
Gradually add the dry mixture to the wet ingredients, stirring gently with a rubber spatula. Be careful not to overmix; it’s okay if there are a few small flour streaks left.
Gently fold in the chocolate chips, reserving a handful to sprinkle on top before baking.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top for extra chocolatey goodness.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your delicious Triple Chocolate Banana Bread!
