A banana bread that is really a cake.
Preheat the oven to 350 F.
Grease a standard (8 inch by 4 inch) or larger loaf pan, and line the bottom with parchment paper.
Peel and mash the bananas and set them aside.
Sift the flour and salt together into a medium bowl and set aside.
Place the sour cream in a bowl, stir in the baking powder and baking soda, and set aside for about 5 minutes--the mixture will bubble up delightfully as the leavening agents react with the sour cream.
Using a handheld electric mixer or a stand mixer with the paddle attachment, cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla, then the sour cream mixture. Add the mashed bananas and beat until well incorporated.
Using a wooden spoon or rubber or silicone spatula, fold in the flour/salt mixture, mixing until just incorporated. Fold in the chocolate chips; as you do, you can incorporate any lingering bits of flour.
Scrape the batter into the prepared loaf pan. Bake until deep golden brown and a toothpick inserted in the center comes out free of batter. If you are using an 8 by 4 inch pan, this may take up to 90 minutes. If you're using a larger pan, start checking the banana bread at 60 minutes.
Remove to a wire rack and allow to cool in the pan for about 15-20 minutes, then turn out onto the wire rack to cool completely.