Preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly from the start.
Grease your loaf pan with butter or line it with parchment paper for easy removal later.
In a large mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
Add the eggs, sour cream, vanilla extract, and mashed bananas to the butter mixture. Mix until well combined and smooth.
In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add this to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense bread.
Gently fold in the chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy it warm or at room temperature, sliced thick with a generous smear of butter, if desired!
