Stepwise Method

• Combine the flaxseed meal and water in a small bowl. Stir well and let it sit for 5-10 minutes until it thickens into a gel-like consistency to form the flax egg.
• Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
• In a large mixing bowl, whisk together the gluten-free all-purpose baking flour, Dutch process cocoa, baking soda, and sea salt until well combined.
• In another bowl, mash the ripe bananas until smooth, about 1 ½ cups mashed.
• Add melted coconut oil, coconut sugar, vanilla extract, and the prepared flax egg to the mashed bananas. Mix well until combined.
• Pour the wet ingredients into the dry ingredients. Gently fold together until just combined, careful not to overmix.
• Fold in the vegan chocolate chips until evenly distributed throughout the batter.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing and serving.