1. Preheat your oven to 350 F (175 C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides to easily lift the bread out later.

2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this bowl aside.

3. In a large bowl, melt the unsalted butter. Add the granulated sugar to the melted butter and whisk until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

4. Mash your very ripe bananas in a separate bowl until mostly smooth with a few small lumps remaining. Fold the mashed bananas into the wet ingredient mixture in the large bowl.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Gently fold in the semi-sweet chocolate chips. Distribute them evenly throughout the batter.

7. Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and firm to the touch.

8. Once baked, remove the loaf pan from the oven and let the bread cool in the pan for about 10-15 minutes. Then, carefully lift the bread out of the pan using the parchment paper overhang (if used) or invert it onto a wire rack to cool completely before slicing.