Set out the eggs and sour cream.
Preheat the oven to 350 degrees.
Spray a 9×5″ bread pan with nonstick spray.
In a large bowl, whisk together the flour, baking soda and salt. Set aside.
In another bowl, whisk together the oil and sugar. Add in the eggs and sour cream and whisk again, but be sure to not over mix.
Dump the dry ingredients, banana and chocolate chips on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.
Pour into a bread pan and bake for 50 minutes. At this point, barely open the oven and slide a piece of tinfoil over the bread, close the door and bake for the remaining 10 minutes.
Once the bread is done, open the oven door, turn off the oven and let the banana bread rest for 2-3 minutes, no longer, before carefully setting it on the counter for a few more minutes. At this point, slide a knife around the inside of the pan and carefully turn the bread out into your other hand or onto the cooling rack directly if you are gentle. Place it right side up and allow to cool or be like us and dig in because warm bread is the best!