In a small bowl, whisk together 1 tablespoon ground flaxseed and 3 tablespoons of water to form a flax egg. Set the "egg" aside to thicken.

In a mixing bowl, mash the ripe bananas until smooth. Add in the coconut sugar, apple sauce, non-dairy milk, thickened flax egg and vanilla and mix until combined.

In a separate bowl, whisk together the oat flour, whole wheat flour, baking powder and salt.

Add the dry ingredients into the wet ingredients and mix until just combined, being careful not to over mix.

Fold in the dairy free chocolate chips.

Pour the batter into your prepared loaf pan and bake for 35 minutes. After 35 minutes, remove the loaf and cover it with aluminum foil and place it back in the oven to bake for another 10 minutes.

Removed the loaf from the oven and remove the aluminum foil to allow the banana bread to cool. Once it's cooled off a bit, remove the loaf from the pan and place it on a wire rack to cool completely.

Store in an airtight container or ziplock bag.