Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

In a large mixing bowl, mash the 3 large ripe bananas with a fork or potato masher until smooth. It’s okay if there are a few small lumps; the texture adds to the final product.

Add the 2 large eggs, 60g melted butter, and 2 tsp vanilla extract to the mashed bananas. Stir until well combined.

In a separate bowl, whisk together the 200g gluten-free flour, 80g caster sugar, 80g light brown sugar, 1 tsp baking soda, ½ tsp salt, and 2 tsp ground cinnamon. Make sure the dry ingredients are well mixed to ensure even distribution of the baking soda and flavors.

Gradually add the dry ingredient mixture to the wet ingredients, folding gently using a spatula or wooden spoon. Mix just until combined—be careful not to overmix; a few lumps are fine.

Gently fold in the 100g dark chocolate chips until evenly distributed through the batter.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula if needed.

Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).

Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely.

Once cooled, slice the banana bread and enjoy!