Prep your pan and oven. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.

Mash the bananas. In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/4 cups.

Whisk in the wet ingredients. Add eggs, oil, yogurt, brown sugar, and vanilla. Whisk until blended and glossy. Don’t worry if tiny banana pieces remain.

Combine dry ingredients. In a separate bowl, whisk the gluten-free flour blend, baking soda, baking powder, salt, and cinnamon.

Bring it together. Add the dry mix to the wet bowl. Stir gently with a spatula until just combined. Do not overmix; a few streaks of flour are okay.

Fold in the chocolate. Fold in 3/4 to 1 cup chocolate chips (and nuts, if using). The batter will be thick but scoopable.

Fill and top. Scrape the batter into the prepared pan and smooth the top. Sprinkle a small handful of chocolate chips over the surface for a bakery-style look.

Bake. Bake for 55–65 minutes, until the top is deep golden and a tester inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, tent loosely with foil in the last 15 minutes.

Cool properly. Let the loaf cool in the pan for 15 minutes, then lift it out and cool completely on a rack. Gluten-free loaves set as they cool, so give it at least 1 hour before slicing.

Slice and enjoy. Use a serrated knife for neat slices. Serve slightly warm so the chocolate is melty.