Preheat the oven to 350 degrees Fahrenheit and line a 9 x 9 inch square cake pan with parchment paper (note: you can also use a 9-inch round pan).

Mash the bananas in a large mixing bowl until they are creamy and most of the chunks are out. Add in the eggs, pure maple syrup, avocado oil, and pure vanilla extract and mix well until all of the wet ingredients are combined.

In a separate bowl, stir together the almond flour, cocoa powder, baking powder, sea salt, and chocolate chips until the dry ingredients are combined.

Add the dry ingredients to the bowl with the wet ingredients and mix well until a thick batter forms.

Transfer the cake batter to the prepared baking dish and spread it into an even layer. If you’d like, sprinkle the top with extra chocolate chips.

Bake on the center rack of the preheated oven for 35-45 minutes, or until the cake is cooked through.

Insert a digital thermometer into the middle of the cake to check for doneness. It is ready when the internal temperature is 190 degrees or higher. For the best results, bake to the 190-205 range (no higher or lower).

Remove the cake from the oven and allow it to cool to room temperature before slicing and serving.

Enjoy a thick slice with your morning cup of coffee or tea, alongside another protein source like Greek yogurt or cottage cheese. You can also serve it for dessert alongside a scoop of vanilla ice cream or whipped cream for a decadent treat.