First, preheat oven to 350°F (180°C). Grab a 9-inch (23-cm) glass loaf pan and line it with parchment paper, letting it drape over the sides like a warm blanket on a chilly evening. Give the short sides with some butter or oil, ensuring nothing sticks.

In a large mixing bowl, let's whisk together our enchanting mix of brown sugar, sorghum flour, tapioca flour, potato starch, cocoa powder, a whisper of cinnamon, xanthan gum, baking powder, baking soda, and a pinch of salt, creating a spellbinding dry mixture. Then, in the realm of your food processor, transform bananas into a smooth, creamy purée.

Pour this banana magic into a glass measuring cup, and then, like a potion master, add just enough yogurt to reach the mystical measure of 1¾ cups (14 fl oz /415 ml). Whisk in the eggs and a dash of vanilla to this concoction. Gently mix this wet mixture with the dry ingredients, stirring with a rubber spatula until they're blissfully united. With a tender fold, welcome the chocolate chips into this harmonious blend.

Put this batter into your prepared pan, setting it into the oven to bake. Let it transform until it's firm to the touch and a sharp knife comes out clean from its heart, about 1 hour and 5 minutes. Once done, let it rest on a wire rack, still in its pan, for 10 minutes – just enough time to let it gather its thoughts. Carefully lift it out using the parchment paper as handles, and let it continue to cool on the rack, first with the parchment paper snug around its sides, then completely unwrapped after 20 minutes. Once completely cooled, wrap this treasure tightly in foil. You can cherish it in the fridge for up to 5 days or freeze to extend your enjoyment up to a month. When you're ready, slice it with a serrated knife, and serve it cold or let it come to room temperature, unfolding its flavors for you.