In the bowl of a stand mixer, combine the sugar, oil and eggs. Beat for 2 minutes.
Add the mashed banana, milk and vanilla. Mix for 30 seconds.
In a medium bowl, combine the coconut flour, tapioca starch, cinnamon, baking powder, baking soda and salt.
Add the dry ingredients to the liquid ingredients in the stand mixer. Mix on ow speed for 30 seconds. Stop the machine and scrape down the bowl. Beat for 2 minutes on medium speed.
Fold in the mini chips with a rubber spatula.
Set bowl of batter aside for 30 minutes to rest.
Preheat your oven to 350°F.
Prepare a 8” x 4 ½” baking pan by lining with parchment paper
Spoon batter into the pan, bake for 60 - 65 minutes, or until toothpick tests done.
Let bread cool in the pan for 15 minutes on a wire rack.
Remove from pan and let cool completely.
Notes
All ingredients should be at room temperature and flours measured by weight.
There is no substitute for the coconut flour.
The tapioca flour can be substituted with corn starch.
The chocolate chips can be omitted.
Allow batter to rest for 30 minutes before baking.
Line the 8" x 4.5" baking pan with parchment to prevent the loaf from sticking.
Bread is done when a toothpick tests done.
Bread stores well at room temperature in an air tight container for up to 3 days.
Entire loaf may be frozen or freeze individual slices.
Defrost in the microwave for 30 seconds - 1 minute.