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1
Preheat the oven to 350F.
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2
Lightly butter an 8 1/2 x 4 1/2-inch loaf pan and set aside.
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3
Sift together the flour, baking powder, and baking soda and set aside.
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4
Put the butter, honey, sugar, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment.
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5
Beat the mixture on medium-high speed until light and fluffy, about 5 minutes.
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6
Scrape down the sides and bottom of the bowl, add the bananas and vanilla, and beat on medium speed until the mixture looks broken, or lumpy, about 1 minute.
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7
The bananas should be smashed, with a few small chunks remaining.
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8
Turn the speed to medium-low and beat in the egg until incorporated.
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9
Turn the speed to low and gradually add the sifted flour mixture, mixing just until no traces of flour remain, about 10 seconds.
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10
Add the yogurt and mix until the batter has only a few remaining white streaks, about 5 seconds.
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11
Be sure to avoid overmixing.
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12
Gently fold in the chocolate chips, if desired.
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13
Transfer the batter to the greased pan.
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14
Bake in the center of the oven until a tester inserted in the center comes out clean, about 45 minutes.
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15
Cool the cake in the pan on a rack for 5 minutes, then unmold and cool completely on the rack.
