Ingredients :

• Very ripe bananas — This is the star ingredient and the rule is simple: the blacker, the better. A yellow banana won’t give much — you want brown spots, skin that sticks to your fingers, and soft flesh. That’s where the natural sugar is concentrated.
• Chocolate chips — Choose chips with 50-60% cocoa, not milk chocolate. The bitterness of dark chocolate balances the sweetness of the banana. Standard supermarket chips work just fine — no need to overcomplicate things.
• Melted butter — Melted butter (not softened) gives that characteristic moist texture. Melt it gently and let it cool before adding it to the eggs — otherwise, you’ll end up with an omelet.
• Baking soda — This is what makes the batter rise. It reacts with the natural acidity of the bananas for a stronger lift than baking powder. Check if it’s still active if yours has been sitting in a cupboard for a year.