• First, make sure all the ingredients are at room temperature.
• Preheat the oven to 350°F (180°C). Position a rack in the center of the oven.
• Grease and flour a large cake pan with a 10-cup capacity.
• Combine the milk and white vinegar in a small bowl. Set aside.
• In a separate bowl, whisk together the flour, salt, unsweetened cocoa powder, baking powder, and baking soda.
• Using an electric mixer, beat the butter in a large mixing bowl on medium speed until creamy.
• Add the sugar, vanilla extract, and mashed bananas. Beat for about 20 seconds until combined.
• Add the eggs, one at a time, beating for about one minute after each addition. Add the milk mixture and beat for another 20 seconds.
• Gradually fold the flour mixture into the batter. Add the chocolate chunks or chips, scrape down the sides of the bowl, and gently stir with a wooden spoon until everything is well incorporated.
• Pour the batter into the prepared cake pan and spread it evenly.
• Bake for approximately 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs. If you hit a melted chocolate chunk, test another spot to make sure the bread is fully baked.
• Remove from the oven and let cool in the pan for 10 minutes. Carefully invert onto a wire rack and allow to cool.

Prepare the Chocolate Ganache

• Place the chocolate, heavy cream, and butter in a small saucepan over medium heat. Whisk gently until the chocolate melts and the mixture becomes smooth and glossy. Avoid letting it come to a rolling boil.
• Remove from the heat and let the ganache cool slightly until it reaches a pourable consistency. Drizzle evenly over the chocolate banana bread.