Preheat your oven to 350°F (180°C) and grease a 9x5-inch loaf pan with baking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl—or in the bowl of your stand mixer fitted with the paddle attachment—beat the sugar and butter on medium-high speed until the mixture is light, pale, and fluffy, about 3 minutes.

Add the eggs one at a time, stopping to scrape down the bowl between each addition. Then beat in the vanilla extract followed by the mashed bananas (I prefer mashing the bananas with a fork so they remain slightly chunky).

With the mixer set to low, gradually add the dry ingredients and mix until just combined.

Reserve a handful of chocolate chips for garnish, and stir the remaining chips into the batter. Pour the batter into the prepared loaf pan, and sprinkle the reserved chocolate chips on top.

Bake for 60 minutes, or until a skewer inserted into the center comes out clean. Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to finish cooling.