Preheat the oven to 180C/356F, and grease a 9-inch loaf pan well with butter.
Use a fork to mash the bananas and set aside.
3 bananas
Cream the butter and sugar until they become fluffy using an electric hand mixer.
½ cup butter, ¾ cup granulated sugar
Add eggs one by one then vanilla extract, whisk.
2 eggs, 1 teaspoon vanilla extract
Then, add the mashed bananas, whisk.
Sift flour, baking powder, baking soda and salt over the wet ingredients, whisk.
1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
Add the chocolate chips to the batter and stir.
1 cup chocolate chips
Pour the batter into the loaf pan.
Bake for 50-55 minutes or until fully baked.
Let the bread cool down completely.
Notes
Use room temperature ingredients.
Measure the flour correctly because if you add more flour than the correct measurement, the bread will turn out dry.
Don't overmix the batter after adding the flour, if you do so the bread won't rise well and will have a rubbery texture.
If you like to add some crunchiness to the bread, you can toss in the batter some chopped nuts or raisins. For me, I love to add milk or dark chocolate chips. I find them enough.
For extra banana flavor I recommend adding a few drops of banana extract.
Use ripe bananas. They will provide a suitable amount of moisture to your bread.
To store: Keep leftovers in an airtight container or freezer bag in the fridge for 3-4 days.To freeze: This bread freezes extremely well. Wrap the whole loaf in parchment paper or aluminum foil and keep it in the freezer for 1-2 months. Thaw overnight in the fridge.You can also wrap the bread slices individually in plastic wrap and put them in a freezer when you need a slice or two; just leave it to defrost at room temperature for 30 minutes or so.