Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch (23x13 cm) loaf pan, or line with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3: In a separate medium bowl, combine the melted butter, vegetable oil, and granulated sugar. Whisk until well combined. Beat in the eggs one at a time, then stir in the pure vanilla extract.
Step 4: Add the mashed ripe bananas to the wet ingredients and mix until just combined.
Step 5: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined and no streaks of flour remain. Be careful not to overmix!
Step 6: Gently fold in the semi-sweet chocolate chips.
Step 7: Pour the batter evenly into the prepared loaf pan.
Step 8: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
Step 9: Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.
Step 10: Slice and serve! Enjoy your super moist chocolate chip banana bread.
Step 11: Store leftovers in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.