Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.

In a large mixing bowl, cream together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix in the mashed ripe bananas and sour cream (or yogurt) until smoothly combined.

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.

Gently fold in the semi-sweet chocolate chips using a rubber spatula.

Pour the prepared batter into the greased loaf pan and smooth the top with a spatula.

Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.

Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.