• Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
• In a large mixing bowl, mash the ripe bananas with a potato masher or a fork or the paddle attachment of your stand mixer. Mash until almost no lumps show, it must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas - if extra, freeze for later.
• Stir the peanut butter, olive oil, vanilla extract. When the mixture is consistent stir in almond milk, coconut sugar, and salt. Set aside.
• In another bowl, stir flour, unsweetened cocoa powder, baking powder, baking soda, and cinnamon.
• Fold in the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
• Fold in chocolate chips if desired.
• Transfer the batter into the prepared loaf pan and bake in the center rack of the oven until a pick inserted in the center of the loaf comes out clean - about 50 - 55 minutes. You can add a piece of foil on top of the pan after 30 minutes to prevent the banana bread from browning too fast.
• Cool down on a wire rack for 2-3 hours before slicing.
• Decorate with a drizzle of melted dark chocolate and extra fresh peanut butter if desired.

Storage

• Store at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. It can be frozen and thaw the day before at room temperature.