Preheat oven to 350*F
Combine all ingredients, except chocolate chips, in large mixing bowl. Use handheld or standing mixer to completely combine.
Stir in mini chocolate chips.
Line the base of a 9x5 loaf pan with a piece of parchment and spray the sides with nonstick cooking spray.
Pour the banana bread mixture into loaf pan and bake for 40 minutes, or until toothpick inserted in the center comes out clean.
Let cool completely.
Store in airtight container at room temp for 3 days or in the fridge up to a week.