Preheat the oven to 350°F and line a 9×5-inch bread pan with parchment paper.

In a large mixing bowl, mash the bananas until smooth. Whisk in brown sugar, maple syrup, almond milk, Just Egg, vanilla extract, and oil until fully combined.

In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined (don’t overmix).

In a small bowl, mix cocoa powder with hot water until smooth. Scoop half of the banana batter into another bowl, then stir in the cocoa mixture and chocolate chips until fully incorporated.

Spoon alternating layers of the plain banana batter and chocolate batter into the prepared pan. Use a skewer or knife to gently swirl the layers together.

Sprinkle additional chocolate chips on top and, optionally, a pinch of flaky sea salt for balance.

Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Cool and Slice

Remove from the oven and let cool in the pan for 10-15 minutes. Transfer to a wire rack to cool completely before slicing.