Preheat oven to 350 degrees F. Grease a 9x5 metal loaf pan; set aside.
In a small bowl, mash the bananas; set aside.
In a large bowl, use a hand mixer to cream together butter and sugars for 2 to 3 minutes, until well combined and fluffy (you can also use a stand mixer.)
Add in the eggs, mashed banana and vanilla and mix well.
Sift the flour, baking soda, baking powder and salt into the wet ingredients, then fold in until just combined. Fold in 3/4 cup of the chocolate chips.
Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top. Bake for 50 to 60 minutes, or until the bread is set and a knife inserted into the center of the loaf comes out clean. Allow the bread to cool for at least 20 minutes before serving.
Store at room temperature covered with plastic wrap or sealed in an airtight container for up to 4 days. Or freeze for up to 3 months. To freeze, wrap in plastic wrap and store in a freezer safe bag.
You can omit the chocolate chips or substitute for walnuts, if desired.