Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and set aside.
Use a fork to mash the ripe bananas in a large bowl until mostly smooth with a few small lumps for texture.
In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agents.
In another bowl, melt the butter and then stir in the brown sugar and eggs until the mixture is smooth and fragrant.
Pour the wet mixture into the mashed bananas and gently stir to combine, ensuring the ingredients are well incorporated.
Gradually fold the dry ingredients into the wet banana mixture, stirring just until no dry streaks remain—be careful not to overmix.
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula and tapping the pan gently on the counter to release any air bubbles.
Bake for about 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice the banana bread once cooled, revealing gooey chocolate pockets and a moist, tender crumb. Serve warm or at room temperature, and enjoy!
