Heat the oven to 350F.
In a large bowl, whisk together the eggs, coconut oil, bananas, maple syrup, and vanilla extract.
Add the oat flour, baking soda, baking powder and salt. Stir gently until just incorporated.
Add in the chocolate chips and stir to combine.
Pour the batter into a greased 9x5 inch loaf pan.
Bake for 40-45 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
Allow to cool in the pan for 5 minutes, then cool the rest of the way on a rack prior to slicing. Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.