Preheat the oven to 175°C and grease and line a standard loaf pan with non-stick baking paper.

Melt the butter in a pan over medium-high heat until golden brown (it'll take about 5 minutes- make sure to keep mixing), then remove from the heat and pour immediately into a large bowl to cool slightly.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Once the butter has cooled a little, mash the bananas and add them to the bowl with the butter along with the brown sugar, Greek yogurt, eggs, and vanilla. Mix until well combined.

Add the dry ingredients and gently fold together with a wooden spoon, being careful not to overmix.

Stir in the chocolate chips, keeping a few aside to sprinkle on top.

Pour the batter into the prepared loaf pan, spread so it's even, and sprinkle the remaining chocolate chips over the top.

Bake for 50–60 minutes, checking at around 50 minutes by inserting a wooden stick into the center. If it comes out wet, bake longer; if it comes out mostly clean with a few crumbs, it’s ready. Don't overcook or else it will come out dry.

Let the banana bread cool for about 15 minutes before slicing and serving.

Enjoy!