Heat your oven to 350oF (180oC) and grease a 9-by-5-inch loaf pan with coconut oil and set aside.

In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes. This is to make a "flax egg" or egg substitute.

In a medium bowl whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Next add in the coconut sugar, flax egg, and vanilla extract. Stir until smooth.

Stir the dry ingredients into the wet ingredients, being careful not to over mix.

Stir in 1/2 cup of the chocolate chips.

Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips.

Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.

Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan.

Let the bread cool on the wire cooling rack before cuting into slices and serving.

The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.