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

Mash the bananas into a large mixing bowl until they are creamy.

Whisk in the eggs, pure maple syrup and vanilla extract until the wet ingredients are well combined.

In a separate large bowl, stir together the almond flour, tapioca flour, baking powder, cinnamon and sea salt (dry ingredients).

Stir the dry ingredients into the bowl with the wet ingredients until a thick banana bread batter forms. If adding, stir in chocolate chips (and/or chopped walnuts or pecans).

Pour banana bread batter into the prepared loaf pan and spread it into an even layer.

Cover the bread pan with aluminum foil, leaving the foil tented to give the bread room to grow. Bake on the center rack of the preheated oven for 45 minutes with the foil on. Remove the foil and bake for another 15 to 25 minutes, or until the loaf is golden brown on top and baked through.

Baked goods are considered fully baked when they reach an internal temperature of 190 to 200 degrees Fahrenheit. Use an instant read thermometer to check the bread for doneness. Insert the thermometer into the center of the bread and wait for the numbers to stop moving to get an accurate read. Because the bake time can vary depending on your elevation and the ingredients used, I recommend always using the thermometer method to get the best results. 

Allow the bread to cool completely (to room temperature) before slicing and serving.