Preheat oven to 175°C/350°F.
Line a 900ml loaf tin with baking paper and set aside.
Add 3 tablespoons of warm water to the ground flaxseed and stir well. This is our vegan “egg” mixture.
With clean hands, break up the bananas into a bowl and mash them roughly with a fork. Don’t over-mash the bananas if you prefer larger chunks.
Combine the flaxseed egg, both sugars, vegetable oil and vanilla in a bowl. Whisk well until the mixture emulsifies into a thick consistency and can drop off the whisk.
Add the mashed bananas to the bowl and whisk again until completely combined.
Next, add the flour, raising agent and cinnamon to the mixing bowl. Whisk slowly to avoid flour flying out the bowl! Increase the speed gradually until it is fully incorporated. The mixture should be quite thick.
Add the vegan chocolate chips (dark chocolate chips work just as well) and combine them into the batter, taking care to not over-mix.
Gently pour the mixture into the loaf tin. Using a spatula or similar, level the surface to ensure that it is even.
Place your banana bread in the oven for 45-50 minutes.
Around the 45-minute mark, check to see if the banana bread is done by placing a skewer, toothpick or similar in the middle of the banana bread. If the skewer comes out clean, the banana bread is done. If not, cover your banana bread with silver foil and cook for a further 5-15 minutes, depending on your oven.
Once your banana bread is done, allow to cool for a minimum of 30 minutes, or for as long as you can wait! The banana bread will continue to cook as it is cooling.
To serve, slice the banana bread into generous slices and enjoy!