Preheat the oven to 350ºF. Coat a 9x5 loaf pan with cooking spray and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about one minute, until softened.
Add the sugars and beat for 2 minutes more.
Add the eggs one at a time, beating for a minute after each addition.
Reduce the mixer speed to low and add the bananas.
Add the dry ingredients in three additions, pulsing at first to prevent them from being thrown from the bowl, and mixing just until incorporated.
Add the yogurt and mix on low until just incorporated.
With a rubber scraper, fold the chocolate chips into the batter. Pour the batter into the prepared pan.
Bake for 30 minutes. Cover the bread loosely with a foil tent to prevent the top from burning, and continue to bake another 40-45 minutes, or until a thin knife inserted into the center comes out clean (watch out for chocolate chips!).
Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges and inverting onto the wire rack to cool completely.
To soften butter quickly: Place the stick of butter on a microwave safe plate and microwave in 3 second increments, turning it over each time, until it is softened just enough that your finger leaves a dent when gently pressed into it.To quickly bring eggs to room temperature: Place eggs in a bowl of warm (not hot) water for 5 minutes or while you prepare the rest of your ingredients.Adapted from Baking: From My Home to Yours