You have to have a certain persona to be a star, you know, and I don't have that. I'm a banana.

Double Chocolate Banana Bread

3 medium-to-large very ripe bananas

1/2 cup (115 grams) butter, melted

3/4 cup (145 grams) dark brown sugar 

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/4 teaspoon table salt

1/2 teaspoon ground cinnamon (optional)

1 cup (125 grams) all-purpose flour

1/2 cup Dutch-process cocoa powder

1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (About 1 cup mashed banana total.)

Whisk in melted butter, then brown sugar, egg, and vanilla.

Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients.

Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free.

Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature.