Prep: Preheat oven to 325 degrees. Butter and flour a loaf pan. Alternatively, butter the loaf pan and line it with parchment paper. 

Butter, Sugar, and Eggs: Cream the butter and sugars until smooth and creamy, about 2 minutes. Add one egg and beat for about one minute. Scrape down the sides and add the second egg, beating for one minute. Scrape down the sides with a spatula. Add the vanilla and mix until combined. 

Mashed Bananas and Sour Cream: Mash the bananas with a fork and fold in the sour cream until it’s combined. 

Dry Ingredients: Add the flour, baking soda, baking powder, salt, and cinnamon to a bowl and mix with a fork until combined. To measure the flour, scoop spoonfuls of flour into a measuring cup and then level off with a knife. 

Combining: Add 1/3 of the flour mixture to the creamed butter mixture and fold gently. Add ½ the mashed banana and fold gently. Alternate adding the flour and banana mixtures until everything is combined. Do this with a wooden spoon or spatula, and don’t overmix. Pour the batter into the prepared pan.

Banana Bread Topping: Combine the 2 tablespoons of brown sugar and ½ teaspoon of cinnamon. Sprinkle the mixture on top of the dough.

Bake: Place in the oven and bake for about 60 – 70 minutes, rotating the loaf pan halfway through. To check for doneness, insert a knife or toothpick in the center of the bread. It should come out slightly moist with the chocolate chips a just a hint of batter (you don’t want to overbake). I usually cook for an hour, and that’s enough.