In the bowl of a stand mixer fitted with a paddle attachment cream the room temperature butter and sugar until light and fluffy.
Scrape down the bowl with a rubber spatula half way through mixing. Beat the eggs in, mixing well after each addition.
Add the bananas and vanilla and mix well. The batter will look a little split at this stage but it will come back together once you add the dry ingredients.
Whisk together the flour, baking powder, baking soda and salt. Mix the flour mixture into the butter until just combined. Stir in the chocolate chips.
Grease and line a loaf pan with parchment paper. Transfer the batter then place in the oven.
Allow to bake for 45-60 minutes until a skewer inserted comes out clean. Cover with a piece of foil half way through baking if the banana loaf is browning too fast.
It's crucial to allow banana bread to cool completely before slicing. Not only will the bread slice better, the texture will also be better. Allow to cool on a wire rack then slice and serve.