First, make the cookie dough. In a mixing bowl, add the coconut oil and coconut sugar. Stir until combined.

Then, add in the vanilla and egg. Stir together.

Mix in the almond flour and baking soda. Finally, fold in the chocolate chips. Place the cookie dough in the fridge while you make the banana bread.

Preheat your oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.

In a large mixing bowl, add mashed bananas, eggs, melted coconut oil and vanilla extract. Stir to combine.

Then, add in gluten free flour, coconut sugar, baking soda and sea salt. Stir to combine.

Fold in the chocolate chips.

Pour half of the banana bread batter into the lined pan.

Then, remove the cookie dough from the fridge. Roll into ¾ inch size balls. Drop about 10 balls of dough gently on top of the bread batter.

Then, pour the remaining bread batter on top. Smooth into an even layer.

Bake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out mostly clean.

Finally, remove the pan from the oven. Allow the cookie dough banana bread to fully cool before slicing and serving.