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Pre-heat oven to 350 degrees F. Place your granola bar molds (I used these ones) on a large baking sheet. There is no need to grease the silicone molds, but you may need to grease if using aluminum. Add the bananas to a large bowl and mash well. Banana bread is best when the bananas are super ripe! Next, add the coconut oil, eggs, coconut sugar, vanilla, almond milk and maple syrup to a large bowl and mix until combined.
Next, add the remaining dry ingredients and mix again until everything is well combined. Add in the chocolate chips and gently fold them into the batter. Use a ¼ cup scoop to scoop batter into the granola bar mold. The batter should settle on it’s own into the mold.
Bake banana bread bars until cooked through and a toothpick inserted comes out clean. Bars will also feel firm once done.
Let banana bread bars cool in the mold for 10 minutes and then transfer to a wire cooling rack to cool the rest of the way.