Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cacao powder, baking soda, and sea salt. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 1 cup of the chocolate chips.
Pour batter into the prepared pan. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
Remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove it from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
To prepare frosting combine the PBfit and yogurt together in a small bowl. Melt white chocolate chips in the microwave. If your yogurt mixture is pretty cold, place in the microwave for 15-20 seconds to warm slightly, add in melted white chocolate and stir to combine and make it creamy. If your mixture is too cold when you add the melted chocolate the chocolate will set and become lumpy in the frosting.
Frost the top of the bread with the frosting and drizzle with PBfit.
Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap it in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.