Begin by preheating your oven to 325°F (165°C) and preparing a 9x5-inch loaf pan. Grease it well and line the bottom with parchment paper to ensure the bread doesn't stick.

In one bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside for now.

In a separate larger bowl, combine the melted butter with both sugars. Stir vigorously until you achieve a smooth, paste-like texture. You can either do this by hand with a whisk or use an electric mixer for quicker results.

Next, incorporate the mashed bananas into the butter and sugar mixture, followed by the eggs, yogurt, and vanilla extract. Stir well until everything is fully blended.

Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan, spreading it out evenly. For an extra touch, sprinkle a few more chocolate chips on top.

Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. Once done, let the bread cool completely in the pan before transferring it to a cooling rack.

Store your banana bread at room temperature in an airtight container to maintain its freshness. Enjoy every bite!