Preheat the oven to 350°F / 170°C. Prepare a loaf tin by covering it with non-stick baking paper
Peel the bananas, put them into a larger bowl and mash them finely with a fork. Alternatively puree them in a blender.
Combine flour, baking powder, cinnamon and salt in a bowl.
Add almond butter, eggs, melted butter, sugar and vanilla extract to the bananas and mix well. Stir in the dry ingredients and 2/3 of the chocolate chips with a spatula until a everything is combined. Do not over mix.
Empty the dough into the loaf mould and sprinkle with the remaining chocolate chips.
Bake for 55-60 minutes. If necessary, cover the banana bread with aluminum foil after 30-40 minutes so that it does not get too brown. Check with a wooden stick whether it is ready baked. If dough still sticks, bake for a few more minutes.
Allow the banana bread to cool to down before eating.
TIPS: The banana bread tastes best fresh. This way it is crispy on the outside and soft and moist on the inside. Refrigerate left overs and eat within 5 days.