Preheat your oven to 350˚F and grease and flour a 9×5-inch loaf pan.
Cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time into the butter-sugar mixture, mixing well after each addition.
Mash the ripe bananas and stir them into the mixture along with the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt, then fold into the wet mixture.
Gently fold in 3/4 cup of the semisweet chocolate chips while reserving 1/4 cup for topping.
Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top.
Bake for about 55–65 minutes or until a toothpick inserted into the center comes out clean.
Allow the banana bread to rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
