In a large bowl or in the bowl of a stand mixer with the dough hook attachment, combine the water, maple syrup, yeast, and mashed bananas. Mix to combine.

IF using active dry yeast, warm the water to 110F and mix in together with the maple syrup and active dry yeast. Let rest for 5 minutes to allow the yeast to bloom and get foamy, then mix in the mashed bananas.

Add the bread flour, salt, and cinnamon to the wet ingredients, and mix until the dough becomes cohesive, and turns elastic and smooth. Add the chocolate chips and knead them into the dough until evenly dispersed.

Generously grease a large bowl with olive oil, and place the dough in the bowl. Cover with plastic wrap that is drizzled with olive oil or sprayed with nonstick cooking spray and then a kitchen towel. Allow to rise in a warm environment for 1-2 hours, or at room temperature for 2-3 hours, until doubled in size.

If the dough was refrigerated, remove it and allow it come to room temperature for ~1 hour before shaping.

Once risen, generously grease a 9x13” baking pan with olive oil. Transfer the dough to the prepared pan. Using your hands, take one side of the dough, stretch it up and fold it towards the middle of the dough. Repeat with all sides. Flip the dough over so the seams are at the bottom.

Place a baking tray or greased plastic wrap on top, and allow to rise/proof in a warm environment for 30-45 minutes, until puffy.

Preheat the oven to 450F.

Once proofed, drizzle olive oil all over the surface of the dough and oil your fingers/hands. Use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan and creating very deep depressions in the dough, so bubbles form on the surface. Then, sprinkle the top with turbinado sugar.

Bake at 450F for 20-30 minutes, until puffed and golden brown.

Remove and (if desired) top with extra chocolate chips. Allow to rest for 10 minutes, then transfer to a wire cooling rack.

Slice and serve warm with butter and flaky sea salt, if desired.