Preheat the oven to 350°F. Spray a loaf pan with non-stick cooking spray or line it with parchment paper.
In a medium bowl, whisk together the dry ingredients: chickpea flour, baking soda, sea salt, cinnamon.
In another bowl, whisk together the wet ingredients: mashed ripe bananas, eggs, apple cider vinegar, vanilla extract, maple syrup, and melted coconut oil.
Add the dry ingredients to the wet ingredients and mix until everything comes together. No need to over mix here. Gently fold in the chocolate chips and mix lightly.
Pour the batter into the loaf pan and sprinkle a few extra chocolate chips on top. Bake for 40-50 minutes or until edges are golden brown and a toothpick comes out clean.
Remove from oven and let cool. Run a butter knife down the sides to help release the banana bread, then flip over on a cutting board to let cool. Cut into slices and serve. This chickpea flour banana bread tastes delicious warm or cold. You can spread nut butter on top for even extra protein if you’d like!
Storing Banana Bread: Let cool completely, then store the banana bread in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.