Preheat your oven to 180°C (350°F) and grease a 9x5 inch loaf pan with butter or non-stick spray.
Use a fork or potato masher to mash the bananas in a large bowl until they are soft, jammy, and slightly chunky.
In a separate bowl, cream together the softened butter and brown sugar until the mixture is light, fluffy, and fragrant, about 2-3 minutes.
Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air and create a smooth batter.
Fold the mashed bananas into the wet mixture until just combined, avoiding overmixing to keep the batter airy.
In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet banana mixture, stirring gently with a spatula until just combined—do not overmix.
Gently fold in the chocolate chips, ensuring they are evenly dispersed throughout the batter.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to settle the batter and remove air bubbles.
Bake in the preheated oven for 55-60 minutes, 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. Then, transfer it to a wire rack to cool completely before slicing.
Slice the cooled bread and enjoy the soft, moist texture with pockets of melted chocolate in every bite.
