Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or grease with non-stick spray.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.

Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to over mix.

Fold in 3/4 cup of the chocolate chips, reserving the rest for topping.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Sprinkle the remaining chocolate chips on top of each muffin.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.