Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, peel and mash the bananas with a fork until they’re mostly smooth but still slightly chunky. This creates a fragrant, jammy base for your batter.
Add the melted butter to the mashed bananas and stir until combined. The mixture should smell sweet and caramel-like, with a slightly glossy appearance.
Stir in the brown sugar, mixing until the batter looks shiny and well integrated. The sugar will add moisture and deepen the caramel aroma.
Beat in the eggs one at a time, whisking thoroughly after each addition to create a smooth, slightly frothy batter.
In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution of the leavening agents and salt.
Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain. Be careful not to overmix, as this can make the bread dense.
Fold in the chocolate chips evenly, distributing them throughout the batter for gooey pockets of chocolate in every slice.
Pour the batter into your prepared loaf pan, smoothing the top with the spatula. Tap the pan gently on the counter to settle the batter and release air bubbles.
Bake in the preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The loaf will emit a fragrant, caramel aroma as it bakes.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack and let it cool completely, which helps the crumb set and prevents sogginess.
Slice the banana bread once cooled and enjoy it warm or at room temperature. The gooey chocolate pockets and tender crumb make every bite a comforting treat.
