Preheat your oven to 325°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.

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

In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk vigorously for 1-2 minutes until the mixture forms a thick, paste-like consistency. You can use an electric mixer with a paddle attachment if preferred.

Add the mashed bananas to the butter-sugar mixture, then beat in the eggs one at a time, followed by the vanilla and Greek yogurt. Mix until smooth.

Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Fold in the mini chocolate chips, reserving a handful for the top.

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

Bake for 60-75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool completely in the pan on a wire rack before slicing.

Once cool, slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.