Preheat the oven to 350° F. Line a 9" x 5" loaf pan with parchment paper and set aside.
In a medium mixing bowl, whisk together the almond flour, arrowroot flour, sea salt, baking soda, cream of tartar, and cocoa powder. Set aside.
Add the bananas to a large mixing bowl and mash (I used a potato masher) until they are runny. Add the eggs to the bowl and whisk. Add the vanilla extract, maple syrup, and melted butter and stir to combine. Slowly add the dry ingredients to the bowl and stir with a spoon until combined completely. Fold in the chocolate chips. Pour the batter into the parchment paper lined loaf pan. Sprinkle a few extra chocolate chunks on top if you wish.
Bake at 350° F for 65 - 70 minutes, or until a toothpick inserted in the center of the bread comes out dry. Let the bread cool in the loaf pan for 10 minutes, and then remove the bread from the pan (using the parchment paper to lift it out) to let cool completely on a wire rack before slicing. Enjoy! Store leftovers covered in the refrigerator for up to five days.
