Preheat oven to 180 °C. Prepare a 9″x 5″ loaf pan either with butter or cooking spray or with parchment paper that slightly hangs outside for easy removal later.
Sift together whole wheat flour, cornflour, cocoa powder, baking powder, baking soda and salt at least 2-3 times. Keep aside.
In a large bowl, whisk the sugar and milk till combined. Add the oil and vanilla and whisk till combined.
Add the mashed bananas and mix until combined.
Add the dry ingredients in two parts and fold gently with a spatula.
Reserve a handful of chocolate chips and add the rest into the batter and fold gently.
Pour the batter into the loaf pan and smooth the top. Sprinkle the reserved chocolate chips on top of the batter.
Bake it at 180°C for 40-45 minutes until the center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. If you feel the bread is browning too much on the top, tent it with a foil after about 30 minutes in the oven.
Remove from oven and allow bread to cool in pan for about 10 minutes before removing it to cool it completely on a wire rack.
This chocolate banana bread can be stored at room temperature in an airtight container for 5-6 days. You can also freeze the bread for up to 6 months.
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