In a standing mixer or with a hand held mixer, cream together softened butter with the brown sugar.

Next, add in sour cream and vanilla. Allow those to mix into the batter.

Add each egg separately and make sure they've been mixed in well before adding the next egg.

Now add in all bananas in to the batter and allow them to mix in very well. This may take about 2 minutes.

Next, add salt, baking soda, baking powder, and flour. Allow these to mix for about 30 seconds.

Lastly, measure out and pour in the chocolate chips to the batter. Quickly mix the chips in then pour the batter into a greased muffin pan. Alternatively, you can use cupcake liners.

Fill each muffin 3/4 full to allow for expansion during baking.

Bake muffins in a 350 degree preheated oven for 22-24 minutes depending on how brown you prefer your muffins.

Use a toothpick to insert into the center of a muffin to see if the toothpick comes out clean of raw batter. This will let you know if you need to allow the muffins to cook longer.

Allow muffins to cool some before removing from the muffin pan. These muffins are so soft and fluffy, they may easily fall a part if not allowed to cool for a little while first.