Chocolate Banana Bread

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray, then line it with a piece of parchment paper so that it hangs over the two long sides for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and fine sea salt until they are thoroughly combined.
In a separate medium bowl, mash the ripe bananas with a fork until mostly smooth. Whisk in the melted and slightly cooled butter, room temperature eggs, yogurt, and vanilla extract until the wet mixture is fully blended.
Pour the wet banana mixture into the bowl with the dry ingredients. Use a spatula to gently fold everything together until just combined and no streaks of flour remain; be careful not to overmix. Then, gently fold in 3/4 cup of the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top with the spatula. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top.
Bake for 55 to 65 minutes, or until the bread is deeply golden brown and a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached.
Let the banana bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pan and place it directly on the rack to cool completely before slicing.