Preheat the oven to 350°F (176°C). Grease a 8½-inch loaf pan perfectly with butter or cooking spray, and line with parchment paper. Whisk flour, baking soda, salt and cinnamon together in a bowl and set aside.
2 cups all purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon
In a large mixing bowl, add melted butter, brown sugar, and granulated sugar. With the paddle attachment beat on medium for 3 minutes until until light and fluffy. Scrape the sides with a spatula.
½ cup unsalted butter, melted and cooled down, ½ cup granulated sugar, ½ cup light brown sugar
Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract, mashed bananas and yogurt, mix to combine.
2 large eggs, 2 teaspoons vanilla extract, 1½ cup mashed ripe bananas, ¼ cup Greek yogurt, at room temperature
Reduce the speed to low, add in the dry ingredients and mix for just a few seconds. It's ok to still see streaks of flour. Add in ½ cup chocolate chips and fold with a spatula to combine. Do not overmix.
½ cup semi-sweet chocolate chips
Transfer the batter to the prepared pan and top with the remaining chocolate chips. Bake in the preheated oven for 50-60 minutes. or until a toothpick inserted in the middle come out clean. Check on it after 40 minutes and if the top is getting too brown, tent a piece of aluminum foil on top of the pan and continue baking until it's done.
¼ cup semi-sweet chocolate chips for the top
Let the banana bread cool in the pan for 10 minutes and then place it on a wire rack to cool down completely.