Preparation Steps

• Position a rack in the center of the oven and preheat to 350°F. Grease a 9x5-inch loaf pan and line it with parchment, leaving a slight overhang to lift the loaf out later.
• In a medium bowl whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set the dry mix aside.
• In a large bowl, beat the softened butter with both sugars until pale and slightly fluffy, about 2 minutes with an electric mixer or several minutes by hand. This creates a lighter crumb than using melted butter.
• Add the mashed bananas to the butter-sugar mix, then beat in the eggs one at a time until incorporated. Stir in the yogurt and vanilla until the batter is smooth.
• Fold the dry ingredients into the wet mixture with a rubber spatula — mix just until you no longer see streaks of flour. Gently fold in the mini chocolate chips, reserving a couple tablespoons for the top.
• Spoon the batter into the prepared pan, smoothing the top. Scatter the reserved chips over the loaf and press them lightly into the surface.
• Bake at 350°F for 55–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (avoid a wet batter smear). If the top is browning too fast after 40 minutes, tent with foil.
• Let the loaf cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to lift it out and cool completely before slicing. Cooling fully gives a neater slice and better texture.