Preheat oven to 350 degrees Fahrenheit.
Combine the 1 tbsp of ground flax seeds with 2.5 tbsp of water and set aside.
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 including the flax mixture once thickened. Whisk together.
Add in all remaining dry ingredients aside from the chocolate chips and mix well with a rubber spatula
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 55-66 minutes or until a toothpick comes out clean. In my oven, a toothpick is usually clean at 55 minutes, but I usually add a few extra minutes to ensure the center is fully cooked.
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! If you slice it early, it'll still taste great, but it may sink a bit in the middle and crumble more easily.