Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.

In a medium mixing bowl, sift together the gluten-free flour, cocoa powder, baking soda, and sea salt. Whisk to ensure even distribution of leavening agents.

In a separate large bowl, whisk the mashed bananas, eggs, Greek yogurt, oil, light brown sugar, and vanilla extract until the mixture is fully emulsified and smooth.

Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold the ingredients together until no dry streaks of flour remain, being careful not to over-incorporate air.

Fold in 0.75 cup of the semi-sweet chocolate chips.

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining 0.25 cup of chocolate chips evenly over the surface.

Bake for 50 to 60 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter.

Remove the pan from the oven and allow the bread to cool in the pan for 15 minutes. Use the parchment overhang to lift the loaf and transfer it to a wire rack to cool completely before slicing.