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Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
In a large bowl, mash the bananas until smooth. Stir in the maple syrup, Greek yogurt, vanilla extract, and egg until well combined.
In a separate bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Fold in the mini chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra mini chocolate chips on top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.