Preheat the oven to 180C/350F. Grease and line a loaf pan and set aside.
In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk together your banana, eggs, coconut oil, and vanilla extract. Combine your wet and dry ingredients and mix until combined. If using chocolate chips, fold them through at the end.
Transfer the batter into the lined pan and bake for 45-50 minutes, or until a skewer comes out mostly clean.
Remove from the oven and let the loaf cool completely, before slicing it up.
* To make flax eggs, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Let it form a gel, around 10 minutes. TO STORE: If you intend to enjoy your banana bread within 2 days, it can be stored at room temperature in a sealed container. To keep it longer, store it in the refrigerator for up to 1 week.TO FREEZE: Place slices of the loaf in a ziplock bag and store in the freezer for up to 6 months.