Pre-heat the oven to 350 degrees F. Coat a 9 x 5 inch loaf pan with butter. Cut out a piece of wax or parchment paper the size of the bottom of the pan, and grease it with butter. Place at the bottom of the loaf pan.

In a large mixing bowl or the bowl of standing mixer fitter with a paddle attachment, beat the butter and the sugar together. Add the eggs one at a time. Stir in the milk, lemon juice and vanilla extract. Mix to combine. Sift the flour for a second time with the baking powder, baking soda and salt, and then add into the mixing bowl. Mix thoroughly. Gently fold the bananas into the mixture by hand using a rubber spatula. Fold in the chocolate chips.

Pour the mixture into the prepared load pan, pushing the dough into the corners leveling the top with a rubber spatula. Bake the bread until golden brown, about 1 hour. A wooden or metal skewer inserted into the center of the bread should come out clean.

Remove the bread from the oven and let it sit in the pan to cool for about 10 minutes. Carefully turn the bread out onto a wire rack to cool completely. Remove the sheet of wax paper from the bottom before slicing and serving.