Preheat the oven to 350°F. Spray a 9x5 loaf pan with baking spray, set aside. Toss the chocolate chips with 1 tablespoon of the flour in a small bowl, set aside.

In a large bowl stir together the remaining flour, baking soda, and salt, set aside.

Cream together the brown sugar and butter for about 3 minutes in a stand mixer or with a hand mixer, until light and fluffy. Add in the eggs one at a time, beating them into the mixture before adding the next. Add the sour cream, bananas, and vanilla, mix until combined.

Using a large spoon slowly mix the dry ingredients into the wet ingredients, stir until no flour pockets remain but do not over mix. Fold in the chocolate chips.

Spread the batter into the prepared loaf plan. Sprinkle some more chocolate chips on top for a pretty presentation. Bake for 60-65 minutes, loosely covering the bread at the 30-minute mark with foil. This will make sure the bread doesn't get too dark. Bread is done when a toothpick inserted into the center comes out clean.

Take the bread out of the oven and let cool for 10 minutes on a wire rack in the pan. Remove the bread from the pan and let cool, slice, and serve warm or at room temperature.