Preheat oven to 180 degrees Celsius (160 degrees Celsius fan forced).
Grease a 9 inch (22 cm) Bundt Cake pan with grapeseed oil or vegetable oil and set aside.
Place flour, baking powder, cacao powder, sugar, grapeseed oil, eggs and the yoghurt in a large mixing bowl. Using a wooden spatula, thoroughly mix all ingredients together until a smooth and thick consistency is formed.
Add in the mashed banana and chocolate chips and continue mixing it.
Pour the cake batter into the prepared bundt pan and bake in the oven for 50 minutes or until a skewer (or toothpick) comes out clean.
Once cooked, remove from oven and let cool in the tin for 5 minutes before turning it over onto a cake stand or a serving plate.
Let the cake cool completely before dusting with some icing sugar and tossing with salted caramel popcorn.