Banana Chocolate Chip Breakfast Cake

Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or lightly grease it.

In a large bowl, mash the banana until mostly smooth. Whisk in the eggs, Greek yogurt, maple syrup, and vanilla.

Add the oat flour, almond flour, baking powder, salt, and cinnamon. Fold together until just combined.

Add 2 tbsp milk and stir. The batter should be thick but easily spreadable. If it seems too thick or dry, add another 1-2 tbsp milk. Avoid making the batter runny.

Gently fold in the dark chocolate chips.

Transfer the batter to the loaf pan and smooth the top. Sprinkle with a few additional chocolate chips if desired.

Bake for approximately 40-50 minutes, checking around 40 minutes. The loaf is done when the center is set and a toothpick comes out with a few moist crumbs. If the top begins browning too quickly, loosely cover with foil.

Let cool in the pan for about 15 minutes, then transfer to a wire rack. Let it cool completely before slicing.