Preheat oven to 325-350 degrees F.

In a large bowl mix together the bananas, sugar, oil, sour cream, and eggs.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the banana mixture, mixing until just combined.

In a small bowl mix the mini chocolate chips with a scant 1 teaspoon of flour. Make sure the chips are coated with flour – this will prevent them from sinking to the bottom during the baking process. Sift out the excess flour then gently fold the chocolate chips into the batter.

Pour the batter into a greased 9″x 5″ loaf pan. Bake for 60 to 90 minutes or until a toothpick comes out clean when inserted (in my oven it takes 60 minutes). Place pan on a cooling rack and let sit for 5 minutes before turning out onto the rack to cool completely.