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Preheat oven to 350 degrees F and generously grease a 9x5-inch loaf pan with coconut oil.
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Additionally, line the bottom of the pan with parchment paper.
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In a medium bowl, stir together the coconut flour, baking soda, baking powder, salt, and cinnamon until well combined.
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Set aside.
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In a large, microwave-safe bowl melt the almond butter until smooth and creamy, about 1 minute.
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You can also melt it over the stove on low heat.
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Add in eggs, maple syrup and vanilla extract.
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Whisk until smooth and well combined.
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Into the almond butter mixture, add the mashed banana and whisk until well combined.
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Add the dry ingredients into the wet ingredients and whisk until smooth, and no lumps of coconut flour are left.
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Stir in the chopped chocolate until well mixed.
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Pour into the prepared loaf pan and let stand for 10 minutes before baking, so the coconut flour can begin absorbing the moisture.
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Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 4550 minutes.
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Let cool completely in the pan.
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Once cooled, slice and devour.
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Notes: 1.
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Gluten free baking can be very finicky, so I highly recommend you weigh your flours.
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2.
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Lining your loaf pan with parchment paper is important to make sure your bread comes out of the pan nicely.
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Just trace your pan on a large piece of parchment, and cut it out.
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3.
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Store bread in an airtight container in the refrigerator, or freeze.
