Gluten Free Chocolate Banana Bread *

 1 cup mashed ripe bananas (3-4 medium bananas)
1/2 cup pure maple syrup
2 eggs
1/3 cup avocado oil
2 tsp vanilla
1 tsp instant espresso powder
1 1/2 tsp ground cinnamon
1/2 cup unsweetened cocoa powder
1 cup tapioca flour
1 1/4 cups super fine almond flour
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup plus 1 Tbsp semi sweet chocolate chips
1/2 tsp flaky salt

Preheat oven to 350.  Line a loaf pan with parchment paper, letting it hang over sides.  Lightly mist with nonstick cooking spray.  In a large bowl, combine banana, maple syrup, eggs, avocado oil, and vanilla.  Whisk together until well combined.  Add espresso powder, cinnamon, cocoas, tapioca flour, almond flour, baking soda and salt.  Mix until well combined and lump free.  Gently fold in 1/2 cup of the chocolate chips.  Pour batter into prepared loaf pan and spread it into an even layer.  Sprinkle remaining 1 Tbsp chocolate chips over the top.  Bake until a knife can be inserted into the center of the loaf and it comes out mostly clean, 45-60 minutes.  Sprinkle loaf with flaky salt.  Let cool in pan for 20 minutes then gently remove and place on wire rack to cool completely.