Preheat the oven to 350°F. Lightly grease a 9.25 x 5.25 x 2.75-inch loaf pan and line it with parchment paper, allowing for a generous overhang on the sides. This will facilitate easy removal of the bread once baked.

In a mixing bowl, sift together the flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients. Set aside.

Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy. Gradually add the beaten eggs, mixing until just incorporated. Fold in the mashed bananas and vanilla extract, blending until smooth.

Gradually introduce the dry ingredient mixture into the wet ingredients, mixing on a medium-low speed just until combined. Avoid overmixing to maintain a tender texture. The batter may have small lumps, which is normal.

Gently fold 3/4 cup of the chocolate chips into the batter using a spatula. Transfer the mixture to the prepared loaf pan, smoothing the top. Evenly sprinkle the remaining 1/4 cup of chocolate chips over the surface.

Bake for approximately 55 to 65 minutes, or until a toothpick inserted into the center emerges clean.

Allow the loaf to rest in the pan for 10 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely. Serve at room temperature or slightly warm.