Preheat your oven to 350°F (175°C). Grease a bread pan thoroughly, or line it with a parchment paper sling that extends up and over the long sides for easy removal after baking.
In a medium bowl, mash the ripe bananas until smooth. Add the egg and whisk together. Stir in the cooled melted butter, vanilla extract, canned pumpkin, and brown sugar until the mixture is well blended and smooth. Make sure the butter is fully cooled before adding to prevent scrambling the egg.
In a separate bowl, whisk together the flour, sea salt, baking soda, baking powder, and pumpkin pie spice if using, to distribute evenly.
Add the dry ingredients to the wet ingredients and stir gently until just combined with no dry patches. Avoid overmixing to keep the bread light.
Fold 3/4 cup of the dark chocolate chips into the batter gently. Pour the batter into the prepared bread pan and sprinkle the remaining 1/4 cup chocolate chips evenly on top for a rich finish.
Bake for 50-60 minutes in the preheated oven. Test doneness by inserting a toothpick in the center; it should come out clean. If the top begins to brown too quickly, loosely cover with foil for the last 20 minutes. Allow the bread to cool completely in the pan before removing for best slicing and moisture.