Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan and set aside.
Peel and mash the overripe bananas in a large mixing bowl with a fork or potato masher until smooth and fragrant—look for a rich, dark color and soft texture.
Pour the melted butter into the mashed bananas and stir until well combined, creating a glossy, fragrant mixture.
Stir in the sugar mixture, blending it into the wet ingredients until evenly incorporated and the mixture is slightly thickened.
Add the eggs one at a time, whisking gently after each addition, until the batter is smooth and slightly fluffy.
Stir in the vanilla extract, salt, and a splash of bourbon if using, for added depth and aroma.
In a separate bowl, whisk together the flour and baking soda until combined, then gently fold into the wet mixture just until no dry streaks remain—be careful not to overmix.
Gently fold in the chocolate chips, distributing them evenly throughout the batter without overworking it.
Pour the batter into your prepared loaf pan, spreading it evenly with a spatula, and tap the pan gently on the counter to remove any air bubbles.
Bake for 55-65 minutes, until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely and set the crumb.
Slice the bread once cooled, serve warm or at room temperature, and enjoy the rich aroma and gooey chocolate pockets in every bite.
