Prep the oven and tin

• Preheat the oven to 175 °C.
• Grease and line a 9x5-inch loaf tin with parchment paper.

Mash the bananas

• In a large bowl, mash the overripe bananas until mostly smooth, leaving some small lumps.

Mix the wet ingredients

• Add the melted butter, brown sugar, eggs and vanilla to the bananas.
• Whisk until smooth and combined.

Combine the dry ingredients

• In a separate bowl, whisk together the flour, baking powder, salt and cinnamon.

Make the batter

• Add the dry ingredients to the wet ingredients and gently fold until just combined, without overmixing.
• Fold in most of the chocolate chips.

Fill the tin

• Pour the batter into the prepared loaf tin.
• Top with sliced banana and the reserved chocolate chips for a decorative finish.

Bake

• Bake until a skewer inserted in the center comes out clean; melted chocolate on the skewer is fine.
• If the top browns too fast, cover loosely with foil halfway through.

Cool and serve

• Let the bread cool in the tin for 10 minutes.
• Lift it out and cool completely on a wire rack before slicing.