In a small bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set the mixture aside. This helps ensure your leavening agent and salt are evenly distributed throughout the batter.

In a large bowl, combine the melted and slightly cooled unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk these ingredients together until fully combined and smooth. Add the mashed ripe bananas and mix until evenly incorporated. I find it easiest to mash the bananas in a separate bowl beforehand for a smoother batter.

Add the dry ingredient mixture from Step 1 and the chocolate chips to the wet banana mixture. Gently mix with a spatula or whisk until just combined—be careful not to overmix, as this can make the bread dense. I like to reserve a handful of chocolate chips to sprinkle on top before baking for an extra tempting loaf.

Pour the finished batter into your prepared loaf pan. Bake in the center of your preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs—melted chocolate on the skewer is fine. If the loaf begins to brown too quickly, loosely tent the top with aluminum foil and continue baking until cooked through. For an even bake, I like to rotate the pan halfway through baking.

Allow the banana bread to cool in the loaf pan until just warm or at room temperature before slicing and serving. This helps the bread set, making it easier to cut clean slices. For a delightful touch, serve slices slightly warm with a pat of butter.