Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.

Add the ripe bananas, cottage cheese, and eggs to a blender. Blend for 15–20 seconds until smooth and creamy.

Transfer the mixture to a large bowl. Add the cooled melted butter, sugar, and vanilla extract. Whisk until combined.

In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon.

Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

If using chocolate chips, fold them into the batter, reserving 2–3 tablespoons for the topping.

Pour the batter into the prepared pan. Smooth the top and sprinkle with reserved chocolate chips. Bake for 45–55 minutes, until golden and a toothpick inserted into the center comes out without wet batter.

Cool in the pan for at least 20 minutes. Lift onto a wire rack and allow to cool completely before slicing.