Preheat your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan with butter or cooking spray. For easier removal, consider lining the bottom with parchment paper too.

Whisk together the flour, baking powder, baking soda, and salt in a large bowl until fully combined with no lumps. Set this dry mixture aside and let it rest a moment.

Combine melted butter, granulated sugar, and brown sugar in another large mixing bowl. Stir with a wooden spoon for about 1 minute until the mixture is well combined and slightly fluffy—this adds air for that perfect texture!

Beat in the eggs one at a time, mixing well after each addition. Then add the mashed bananas and vanilla extract. Stir everything together until smooth; remember, some small banana lumps are just fine!

Fold in the dry ingredients to the wet ingredients all at once. Gently mix with a spatula just until combined—stop as soon as there are no longer streaks of flour to avoid toughness in your bread!

Incorporate the chocolate chips into your batter, distributing them evenly. If you desire that bakery-style look, reserve a small handful to sprinkle on top at the end!

Pour the batter into your prepared loaf pan. Use your spatula to spread it evenly and smooth the top—don’t forget to sprinkle those reserved chocolate chips on top, if you saved any!

Bake in your preheated oven for 60-65 minutes. Start checking at 60 minutes by inserting a toothpick into the center; it should come out clean, or with just a few moist crumbs—wet batter means it needs more time!

Check for doneness: the top should be golden brown and spring back when gently pressed. If it’s browning too quickly, tent lightly with foil during the last 15 minutes of baking.

Cool the banana bread in the pan for 10 minutes after removing from the oven. Then transfer it to a wire rack to cool completely before slicing—this helps maintain its delightful moisture!