Preheat your oven to 350°F. Grease a loaf pan or line it with parchment paper for easy removal.

Peel and mash the ripe bananas in a mixing bowl until smooth.

Add the coconut oil, milk, vanilla extract, and coconut sugar to the mashed bananas. Stir until fully combined.

Add the gluten-free flour, baking soda, and a pinch of salt to the same bowl. Mix until the batter is well incorporated and no flour pockets remain. Be careful not to overmix; stop once the ingredients are just combined.

Gently fold in the vegan chocolate chips, reserving a few for sprinkling on top if desired.

Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top.

Bake the loaf in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.

Once baked, remove the pan from the oven and let the bread cool for 10 minutes.

Transfer the bread from the pan to a wire rack and allow it to cool completely, which should take about 1 hour.