Preheat your oven to 350°F or 177°C. Grease a 9×5-inch loaf pan thoroughly with nonstick spray so the bread releases smoothly after baking.

In a large bowl, whisk all-purpose flour, cocoa powder, salt, and baking soda together. Toss in ¾ cup of chocolate chips for extra chocolatey bites in each slice, and set this mixture aside.

Using a hand or stand mixer, beat the softened butter and sugar together on high speed until the mixture is light, smooth, and creamy—about 2 minutes.

With the mixer on medium speed, add eggs one at a time, ensuring each egg is well incorporated. Mix in the yogurt, mashed bananas, and a dash of vanilla extract until combined and smooth.

Gradually add the dry ingredients to the wet mixture, along with a small splash of hot water. Mix at low speed until combined, creating a thick batter. Avoid over-mixing to keep the bread tender.

Pour the bread batter into the greased pan and spread it evenly. Scatter the remaining chocolate chips on the center.

Bake in the preheated oven for 60–65 minutes. About halfway through, cover the top with foil to prevent over-browning. Check for doneness by inserting a toothpick into the center—it should come out mostly clean, with a few moist crumbs.

Let the bread cool in the pan on a wire rack for at least 1–2 hours. Slice and enjoy!