• Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Oil the pan and paper with coconut oil. Set aside.
• Measure your chickpea flour in a medium-size mixing bowl. Using weight: grams or oz for precision. Otherwise, spoon, pack and level your measuring cups. If lumps show in your flour, squeeze between your fingers to remove them. Set bowl aside.
• In another large mixing bowl, combine mashed bananas, maple syrup, vanilla extract, cinnamon, apple cider vinegar, and baking powder.
• Gradually stir in chickpea flour, make sure your flour has no lumps, or it will form packets of flour in the dough that can taste bitter.
• Stir in chocolate chips and transfer the bread batter into the prepared loaf pan.
• Bake for 55 to 65 minutes, tent the loaf pan with foil paper after 40 minutes to prevent the top from browning too fast. You know it's ready when a skewer inserted in the center of the loaf comes out clean with no to a little crumb on it.

Storage

• Store the bread in a sealed cake box in the fridge for up to 4 days or freeze slices and thaw the day before serving.