Preheat oven to 350°.  Grease four mini loaf pans with coconut oil.

Melt coconut oil in a small saucepan.

In a blender add ripe bananas (peeled and added in pieces), eggs, melted coconut oil and vanilla. Blend.

In a large mixing bowl, add cassava flour, coconut sugar, cacao powder, collagen, baking soda, baking powder, and a pinch of sea salt.  Whisk together.

Pour banana mixture into the mixing bowl with dry ingredients.  Mix by hand or with a hand mixer.  Once mixed, fold in your chocolate chips.

Evenly distribute the batter to four greased loaf pans.  They will be at least 3/4 of the way full.  

Bake at 350° for 32-35 minutes.  Check for doneness by either inserting a toothpick or poking with your finger. (If done, the finger print will bounce back.)  Set to cool on a wire rack for 10-12 minutes.

Once cool enough, remove the loaves from the pans.  Continue cooling on a wire rack.  The bread will be ready to slice once it is cooled.

Store leftover bread in the refrigerator. 

Note:  Grain Free Chocolate Banana Bread stores nicely in the freezer.  Wrap each loaf in plastic wrap and place in a glass container with a tight lid or a gallon size freezer bag.  The less air exposure the better it will keep.