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Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan. Set aside.
Sift flour into a bowl and stir in the salt and baking powder.
In a separate bowl, whisk turbinado sugar with softened butter for about 1 minute, until light and fluffy. Add the eggs, one at a time, whisking after each addition, then add the vanilla extract and stir until combined.
Fold in the dry ingredients to the wet ingredients in two batches, stirring thoroughly after each addition.
Stir in the mini chocolate chips, making sure they are spread all over the batter.
Pour the batter into the prepared loaf pan and bake for approx. 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack and allow to cool completely before slicing.