Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.

In a large bowl, beat the softened butter and brown sugar with a mixer until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, then add the vanilla extract, mixing until fully incorporated.

Stir in the mashed bananas until evenly combined.

Gradually fold the dry ingredients into the wet mixture with a spatula, being careful not to overmix; the batter should be thick but slightly lumpy.

Gently fold in the chocolate chips, tossing them in a little flour beforehand to prevent sinking.

Pour the batter into the prepared loaf pan, smoothing the top. Fill the pan about ¾ full.

Bake for 55-65 minutes, checking at 55 minutes with a toothpick; it should come out clean or with a few moist crumbs.

Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.