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Preheat oven to 350F.
Lightly spray a 9-inch loaf pan with cooking spray.
In a small bowl combine the almond, coconut and cassava flour along with the cinnamon, baking soda, baking powder and salt. Whisk together.
In a medium bowl whisk together the almond milk, eggs, coconut sugar, coconut oil and vanilla. Add the dry ingredients in all at once and whisk together until smooth. Next add in the mashed bananas, chocolate chips and walnuts then stir with a silicone spatula.
Pour into the prepared loaf pan and spread into a flat even layer then sprinkle with 10-12 chocolate chunks or chips. Bake on the middle rack for 60-65 minutes or until puffed up, browned and set in the middle. A toothpick inserted in the middle of the bread should come out clean.
Let cool completely in the pan. Best eaten room temp or the next day. Will keep for 5-7 days in an airtight container.
Recipe Courtesy of Megan Mitchell