Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper.
In a large bowl, mash the ripe bananas until smooth. Add the unsweetened applesauce, melted coconut oil, maple syrup, and vanilla extract. Whisk until well combined.
In a separate medium bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, baking powder, and salt until there are no clumps of cocoa.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
Gently fold in the dark chocolate chips and semi-sweet chocolate chips.
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle a few extra chocolate chips on top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.