Preheat the oven to 350°F. Grease and lightly flour a loaf pan (9.25” L x 5.25” W x 2.75” D) to prevent sticking.
In a mixing bowl fitted with a paddle attachment, beat the softened butter and granulated sugar until light and creamy. Add the eggs, one at a time, mixing until fully incorporated.
Mash the bananas until they resemble a chunky purée, then blend them into the wet ingredients along with the vanilla extract, ensuring a smooth consistency.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined to maintain a tender texture.
Fold in ¾ cup of the chocolate chips, ensuring even distribution. Transfer the batter to the prepared loaf pan, smoothing the top. Sprinkle the remaining ¼ cup of chocolate chips over the surface for added richness.
Bake for 55-65 minutes, or until a toothpick inserted into the center emerges clean. Allow the banana bread to rest for 10 minutes before transferring it to a wire rack to cool completely.
