Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment papers.

Mash the bananas thoroughly in a mixing bowl until creamy (you can leave them slightly chunky if you’d like).

Whisk in the pumpkin puree, eggs, vanilla extract and pure maple syrup until well-combined.

Add the coconut flour, pumpkin pie spice (or ground cinnamon), baking powder, baking soda sea salt, chocolate chips, and pecans (dry ingredients) and mix until well-combined.

Transfer the banana bread batter to the parchment-lined baking pan and sprinkle with additional chocolate chips and chopped pecans if desired.

Bake on the center rack of the preheated oven for 45 to 60 minutes (I do 55), or until the bread tests clean.

Allow the bread to cool for at least 30 minutes before slicing and serving.