Preheat oven to 350°, prepare a loaf pan by lining with parchment paper.
In a medium-size bowl mash ripe bananas until smooth and creamy. Add eggs, maple syrup, avocado oil, yogurt, and vanilla extract whisk together until creamy and well combined. Add arrowroot powder and whisk to combine. Set aside.
In a large bowl combine all dry ingredients (except chocolate chips) and whisk together to combine.
Add wet ingredients into dry ingredients and stir well to combine. Fold in chocolate chips.
Pour batter into a loaf pan lined with parchment paper.
Bake at 350° for 50 minutes. Or until a toothpick inserted into the center comes out clean. The top of the bread should be slightly brown.
Allow to cool completely. Slice and serve.
Storage - Freezer friendly! Store in freezer in glass lock container, or wrapped in foil for up to 5 months or in the refrigerator for 1 week.
Dairy Free Option - Replace yogurt with dairy-free yogurt or 1/4 cup dairy-free milk (ideally a thicker dairy-free milk like oat milk)
NOTE: Nutrition facts are estimated based on 8 large slices, serving size is one thick slice.