Preheat your oven to 350°F (180°C) and grease a standard 9×5-inch loaf pan with baking spray or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high speed until the mixture is light and fluffy. This should take about 3 minutes.
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to make sure everything is incorporated. Stir in the vanilla extract.
Add the mashed bananas to the bowl. I like to mash the bananas with a fork so they stay a little chunky—it adds texture and makes the banana flavor pop.
With the mixer on low speed, gradually add the dry ingredients and mix until just combined. Be careful not to overmix, which can make the bread dense.
Set aside a small handful of chocolate chips for sprinkling on top, and gently fold the rest into the batter.
Pour the batter into your prepared loaf pan and smooth out the top. Sprinkle the reserved chocolate chips evenly over the surface.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. If the top begins to brown too quickly, loosely tent the loaf with foil during the last 10–15 minutes of baking.
Let the banana bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.