Preheat the oven to 350 degrees Fahrenheit.
Spray and line a 9x5 loaf pan and set aside.
Puree the bananas and measure out 1 1/2 cups and add to a large mixing bowl.
Whisk in all remaining wet ingredients until smooth.
Whisk in the dry ingredients, making sure to spoon and level the flours, don't scoop right from the bag.
Whisk until smooth.
Fold in the chocolate chips if using, you can also used chopped walnuts.
Transfer to your prepared loaf pan and top with additional chocolate chips if desired.
Bake for 55-65 minutes or until a toothpick comes out clean.
Because of the nature of almond flour, you may notice the top browning before the center is done. I usually just leave as is, but you can tent the top with foil if desired.
Remove from the oven and let cool in the pan for 10 minutes, then carefully lift out from the pan and let cool on a wire rack for at least 1 hour before slicing.
Slice and enjoy as is or with melted butter or nut butter.