• Preheat the oven to 350 °F (180 °C). Line a 9 x 5-inch loaf pan with parchment paper and lightly oiled paper with oil spray or coconut oil. Set aside.
• Peel, mash the banana into a puree, and measure the amount called by the recipe using a measuring cup.
• In a mixing bowl, add mashed banana, maple syrup, melted coconut, and stir to combine.
• Stir in the dry ingredients: oat flour, protein powder, baking soda, baking powder, and cinnamon, until just combined. Don't overmix to avoid gummy bread.
• Pour the banana bread into the prepared loaf pan, sprinkle the dark chocolate chips on top, and bake for 35-45 minutes or until golden brown.
• This bread remains a bit moist in the center, so it's normal if you insert a pick in the center and the batter still sticks slightly to it.
• Cool it down completely before slicing, it takes about 3 hours on a cooling rack at room temperature.

Storage

• Store at room temperature for up to 4 days in a sealed box.