Preheat oven to 350 degrees Fahrenheit.
Combine 1 tbsp of ground flax seeds with 2.5 tbsp of water and set aside. Skip this step if using a regular egg.
Add the bananas to a blender and puree until no lumps remain. Measure and make sure you have 1 3/4 cup worth.
Add to a bowl and add in all remaining wet ingredients. Whisk together.
Add in all remaining dry ingredients aside from the chocolate chips and mix well with a wooden spoon.
Gently fold in the chocolate chips.
Add the batter to a loaf pan (mine was 8 1/2 x 4 1/2 but 9x5 works too) lined with parchment paper. Sprinkle with additional chocolate chips and coconut sugar if desired.
Bake for 50 minutes or until a toothpick comes out clean.
Once done, let cool in the pan for about 15 minutes, then lift out onto a cooling rack and let cool for about 2 hours before slicing. It's important that it's cool or it will crumble more easily since it really takes its shape as it cools.