Preheat the oven to 170C (fan) and line 1lb loaf tin with baking parchment.
In a large bowl, mix together flour, soda and salt. Set aside.
In a separate large bowl, using a whisk, mix together the melted butter with both sugars until well combined. Add mashed bananas, eggs, yogurt and vanilla extract. Stir to combine all the ingredients.
Add dry ingredients (flour, baking soda and salt) and fold this mixture with spatula until just combined. Add the chocolate chips and mix until just combined (reserve about 1 tbsp of chocolate chips if you want, to sprinkle on top of the bread). Pour the batter into prepared loaf tin and bake in the oven for about an hour.
Pour the batter into prepared loaf tin (sprinkle reserved chocolate chips on top if using) and bake in the oven for about an hour or until skewer inserted in the middle comes out with just few crumbs attached to it. Let it cool in the pan completely before removing and slicing.
You can store this chocolate chip banana bread at room temperature in the air tight container for up to 5 days.
The bread tastes great when slightly toasted the next day!