If you have a bullet blender, blend the bananas in it until liquified, and pour into a large bowl. If no blender, in a large bowl, mash well with a fork for a few minutes, until they turn into a smooth, lump-free liquid or soup-like texture.
Add the rest of the wet ingredients to the bowl and stir well until fully combined.
Next, add the dry ingredients: almond flour, baking powder and 1 1/2 ounces of dark chocolate chunks. Stir well.
Lightly grease a 9-inch loaf pan with coconut oil. Pour the batter into it.
If you like, lay the sliced banana down the middle of the loaf, and sprinkle the remaining chocolate chunks on the top.
Bake for 40 minutes, or until top is golden brown.
Remove from the oven and let cool before removing from pan.
Slice and enjoy!
*For the dark chocolate chunks, I prefer to make my own from a high quality dark chocolate bar sweetened with a gentler natural sweetener, such as coconut sugar. Simply put it on a cutting board, and chop into small chunks.