Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy removal.

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.

In a large bowl, mash the very ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining.

To the mashed bananas, add the granulated sugar, light brown sugar, room temperature egg, melted and cooled unsalted butter, and vanilla extract. Whisk until well combined.

Pour the dry ingredient mixture into the wet banana mixture. Using a rubber spatula, gently fold until just combined. Be careful not to overmix; a few streaks of flour are okay.

Fold in 0.75 cup of the semi-sweet chocolate chips into the batter.

Pour half of the batter into the prepared loaf pan. Drizzle with about 0.25 cup of the caramel sauce. Pour the remaining batter over the caramel. Drizzle the remaining 0.25 cup caramel sauce over the top and sprinkle with the remaining 0.25 cup chocolate chips. Use a knife or skewer to gently swirl the caramel through the top layer of batter.

Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the loaf comes out with moist crumbs, but no wet batter. If the top browns too quickly, you can loosely tent it with foil.

Let the banana bread cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely. This helps the caramel set. Slice and serve.