1 hour, 20 minutes
Heat your oven to 350°F.
Line a 9-by-5-inch loaf pan with parchment paper on the longest side and fold over extra away from pan, set aside.
In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Add the coconut sugar, flaxseed mixture, and vanilla extract. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don’t over mix. Add in 1/2 cup of the chocolate chips and mix.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine.
Remove the pan from the oven and set on a wire cooling rack.
Let the bread cool in the pan for 15 minutes. Grasp the folded over edges of parchment to remove from the pan. Let the bread cool completely on the wire cooling rack.
Cut into slices and serve.
Find more of Pamela's gluten free recipes at PamelasGlutenFreeRecipes.com.