Double Chocolate Protein Banana Bread (vegan, gluten-free, refined sugar free)

0 Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.
1 In a large bowl, make the flax eggs by combing the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
2 In a medium bowl, add the oat flour, cacao powder, protein powder, baking soda, baking powder, and salt. Whisk until combined.
3 In the bowl with the flax eggs, mash the ripe bananas. Then add the vanilla, avocado oil, pure maple syrup, apple cider vinegar, and milk. Whisk until well combined.
4 Add the dry ingredients into the bowl with the wet. Stir with a spatula until just combined. Don’t overmix! Fold in chocolate chips. Pour batter into the lined loaf pan. Top with extra chocolate chips.
5 Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 15 minutes. Then transfer bread to a cooling rack to cool completely. Enjoy! Store in an airtight container on the counter for 3 days.