Preheat oven to 350°F. Grease an 8.5” x 4.5" loaf pan (you can also use a 9x5” pan) with coconut oil and/or line with parchment paper.
Pour into loaf pan and even out the top. Add chocolate chips on top and if desired, some chopped pecans.
Bake for about an hour, or until a knife or toothpick inserted into the center comes out clean. If your loaf looks like it's getting too brown, tent with tin foil on top after 45 minutes. If you’re using a 9x5” pan, check on the banana bread after 40-45 minutes.
To keep this bread refined sugar-free, I use Coconut Sugar Sweetened Chocolate Chip from Santa Barbara Chocolate. You can use the code BAKERITA for $10 off if you decide to order.