1/4 cup unsweetened cocoa powder, best quality

1 teaspoon baking powder

1 teaspoon baking soda

Pinch salt

2 large eggs

1 cup brown sugar

1/2 cup grapeseed or vegetable oil

2 teaspoons vanilla extract

3 large bananas, very ripe and with black spots, mashed together

3/4 cup milk

1 1/3 cups semi-sweet or bittersweet chocolate chips

1. Preheat oven to 350 F. Grease two 9-by-5-inch nonstick loaf pans with oil and dust with flower. Or use baking spray.

2. In a medium bowl combine the flour, cocoa powder, baking powder, baking soda and salt together. Mix around with a fork to blend the ingredients. Reserve

3. With an electric mixer or in a food processor combine the eggs, brown sugar, oil, vanilla and bananas together until the mixture is smooth. Add the dry ingredients and the milk to the wet mixture and mix or process until totally incorporated. Add the chips and mix until well blended.

4. Divide the batter equally into the prepared loaf pans and smooth the tops. Bake for 45 to 50 minutes or until a wooden skewer comes out clean. Remove from oven and let cool.

Advanced preparation: This can be made a day ahead, placed in a plastic bag and left a room temperature for a few days. It stays moist. It may also be frozen for up to one month.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)