1. Preheat your oven to 325 °F (165 °C). Line a standard 9×5‑inch loaf pan with parchment paper or lightly grease it. This helps prevent sticking and makes cleanup easier!

2. In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent is evenly distributed.

3. In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until it forms a smooth, paste-like mixture—this is key for a moist crumb.

4. Stir in the mashed bananas until fully combined. Your bananas should be very ripe (lots of brown spots!) for maximum sweetness and banana flavor.

5. Add the eggs, Greek yogurt (or sour cream), and vanilla extract. Mix until smooth. The yogurt adds tang and keeps the bread extra moist.

6. Gently fold in the dry ingredients using a spatula or wooden spoon. Be careful not to overmix—stop as soon as the flour disappears.

7. Fold in the chocolate chips, saving a small handful to sprinkle on top before baking.

8. Pour the batter into your prepared loaf pan. Smooth the top and scatter the remaining chocolate chips over it. This makes for a gorgeous, bakery-style top.

9. Bake in the center of the oven for 1 hour to 1 hour 15 minutes. You’ll know it’s done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs (not wet batter).

10. Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. This step helps firm up the structure for easy slicing.