Directions

Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 2 to 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Mix in the vanilla extract.
5. Add the mashed bananas and mix until combined. The mixture may look slightly curdled; this is normal.
6. With the mixer on low speed, gradually add the dry ingredients and mix just until combined. Do not overmix.
7. Fold in the chocolate chips, reserving a handful to sprinkle on top if desired.
8. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with the remaining chocolate chips.
9. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely cover with foil.
10. Let the banana bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes
* Use very ripe bananas with lots of brown spots for the best flavor.
* Avoid overmixing to keep the bread tender.
* Store covered at room temperature for up to 3 days or refrigerate for longer storage.