Preheating the oven to 350 degrees Fahrenheit. Line a loaf pan measuring 9.25 by 5.25 by 2.75 inches with a sheet of parchment paper after greasing it. At least two inches of overhang should be present on the sides to facilitate the removal of the baguette once it has completed baking.
Cream the butter and sugar in the basin of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixear. Stir in the eggs that have been lightly beaten to combine. Blend in the vanilla and bananas until combined.
Sift together the flour, cocoa powder, baking soda, and salt in a second large receptacle. Mix the dry ingredients into the liquid ingredients at a medium-low speed, just until combined. A small amount of lumpiness is acceptable in the batter. If you over-mix, the baguette will become tough.
Fold in 3/4 cup of the chocolate pieces utilizing a spatula. After transferring the mixture to th loaef pan that has been prepared, garnish the top with the remaining 1/4 cup of the chocolate chips. After 55 to 65 minutes, when a toothpick is inserted and removes clear from the center, prepare the dish.
After allowing the banana bread to cool in the pan for ten minutes, transfer the loaf to a cooling rack by gingerly lifting the parchment paper. When the banana bread is just tepid to the touch, or at room temperature, proceed with the serving.