Preheat the oven to 350°F (180°C) and grease a 9x5” loaf pan.
Prepare a batch of almond milk and allow the almond pulp to drain for at least 10 minutes.
In a bowl, whisk the oat flour, chia seeds, baking powder, cinnamon, and salt together. Set aside.
In a different bowl, mash the bananas and mix them along with the almond pulp, the eggs, the vanilla extract, and the honey.
Next, add the dry ingredients into the wet mixture in two additions alternating with the almond milk and mixing each addition until incorporated. Do not overmix.
Afterward, fold in the chocolate chips.
Transfer the batter into the loaf pan (optional: top with banana slices) and bake for 25-30 minutes. Baking times vary, so insert a toothpick in the center to check for doneness.
Remove the cake from the oven and set it on a wire rack. Allow cooling completely before slicing.
Cover leftover cake tightly and store in the refrigerator for five days.