Preheat oven to 350 degrees Fahrenheit.
If you have a bullet blender, blend the bananas in it until liquefied, and pour into a large bowl. If no blender, in a large bowl, mash well with a fork for a few minutes, until they turn into a smooth, lump-free liquid or soup-like texture.
Add the rest of the wet ingredients to the bowl and stir well until fully combined. Next, add the dry ingredients: almond flour, baking powder and 1 1/2 ounces of dark chocolate chunks. Stir well.
Lightly grease a 9-inch loaf pan with coconut oil. Pour the batter into it.