Preheat your oven to 325. Prep a loaf or similar pan heavily for nonstick.
In a mixing bowl, whisk together your flour, baking powder and baking soda. Then stir in the unsweetened cocoa.
In another bowl, cream together your sugar alternative and butter.
Add the creamed contents from the second bowl to the mixing bowl and gently stir.
Add the eggs to the mixing bowl one at a time, mixing slightly (do not over mix) between additions.
Finally, blend in the bananas. I prefer doing this by hand to help preserve the texture somewhat. If you are adding the optional chocolate chips, fold those in at this time.
Bake this for 65-70 minutes or until a toothpick comes out clean (which may not fully happen if you have added chocolate chips).
Allow this bread to cool for about 10 minutes before removing and serving.