Preheat oven to 325 degrees. Thoroughly grease loaf pan with cooking spray and set aside.
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer, cream the butter and sugar together until fluffy, approximately 2 minutes. Add the eggs one at a time until incorporated. Add the extracts. The batter may look a bit separated at this stage, not to worry! There is just a lot of liquid in this step and it will correct itself.
With the mixer on low, add in the mashed banana, scraping down the sides as needed.
With the mixer on low, add in the flour mixture until just combined. Remove from the mixer and fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for ~60 minutes or until the internal temperature reaches 200 degrees. TIP: Try to get a temperature reading in the middle of the loaf (top to bottom) to avoid touching the pan (which will be hotter) or the top of the loaf (which is closer to the room temperature air and may read cooler).
Let cool completely. To remove from pan, run a sharp knife around the edges to loosen the loaf from the sides. Holding the loaf with your hand, turn the pan over and tap on the bottom of the pan. The loaf should release.
Make Ahead: Once completely cooled, wrap the baked loaf tightly in plastic wrap and place the wrapped loaf in a large ziploc bag. Freeze for up to 3 months. Defrost overnight in the refrigerator and then let come to room temperature for serving.
Mom's Best Ever Banana Bread https://500spatulas.com/moms-best-ever-banana-bread/