Preheat your oven to 350°F (175°C).

Mash 3 ripe bananas in a large mixing bowl until smooth with a few lumps.

Add 3 room-temperature eggs and ⅓ cup almond butter to the mashed bananas. Whisk until well combined.

In a separate bowl, whisk together ½ cup almond flour, 2 tablespoon coconut flour, 1 teaspoon baking soda, ⅓ cup cocoa powder, a pinch of salt, and ⅓ cup coconut sugar.

Gently fold wet ingredients into dry ingredients until just mixed.

Fold in ¾ cup chocolate chips into the batter, ensuring even distribution.

Line an 8×4 loaf pan with parchment paper and lightly spray it with coconut oil.

Pour the batter into the prepared loaf pan, topping with remaining chocolate chips.

Bake for 35–37 minutes, checking for doneness with a toothpick.

Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.