Start by preheating your oven to 175°C (350°F). Grease your loaf pan with a little butter or non-stick spray, then set aside.
Using a fork or potato masher, mash the bananas in a large bowl until mostly smooth with a few small lumps for texture. The aroma should be sweet and caramel-like.
Add the melted butter to the mashed bananas, stirring until well combined and fragrant, about 30 seconds. This creates a moist, flavorful base.
Stir in the brown sugar, mixing until the mixture is smooth and shiny, which helps develop a rich sweetness.
One at a time, beat in the eggs, mixing gently after each, until the batter is slightly thickened and glossy. Add vanilla extract and stir to combine.
In a separate bowl, whisk together the flour, baking soda, and salt. Sift if you prefer a lighter loaf.
Gradually fold the dry ingredients into the wet mixture, stirring gently with a spatula just until combined. Be careful not to overmix; the batter should be lumpy but uniform.
Fold in the chocolate chips, tossing them in a little flour first if you want to prevent sinking. This adds gooey richness to each slice.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to settle the batter evenly.
Bake in the oven for 55 to 60 minutes, or until the top is golden and a toothpick inserted in the center comes out with moist crumbs. Cover loosely with foil if it browns too quickly.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack and cool completely for at least 20 minutes. The aroma of caramelized bananas and melting chocolate will fill your kitchen.
Slice and enjoy your warm, moist banana bread with melted chocolate pockets. Serve plain or with a smear of butter for extra indulgence.
