Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.
Mash bananas very well in a large bowl, using a fork or potato masher. Add the sugar and whisk to combine (I use the same fork). Add eggs, oil, and vanilla, and whisk thoroughly until fairly smooth and fully combined. Stir in yogurt.
Next, mix in flour, salt, and baking soda - be careful not to overmix, just stir until everything is combined. Fold in chocolate chips with a spatula.
Scrape batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 20 minutes, then invert onto a cooling rack to cool completely.
Serve plain or toasted with peanut butter! Or topped with vanilla ice cream for dessert :). Bread will keep for up to 5 days, well-wrapped on the counter at room temperature.
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