Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.

In a large bowl, mash the ripe bananas thoroughly with a fork until mostly smooth with a few small lumps remaining. Stir in the melted butter and baking soda. Let it sit for a minute to slightly fizz.

Add the granulated sugar, lightly beaten egg, and vanilla extract to the banana mixture. Stir until well combined.

Gently fold in the all-purpose flour and salt until just combined. Be careful not to overmix; a few streaks of flour are okay.

Fold in the chocolate chips, reserving a tablespoon or two for sprinkling on top.

Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top of the batter.

Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.

Let the banana bread cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.