Preheat oven to 350 F

Melt the chocolate chips in a skillet over low heat or use the double boiler method (place chocolate chips in a small pot and position on top of a larger pot of simmering water. Stir continuously until melted). Set aside to cool

In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and sea salt and set aside

In a separate bowl, whisk together the bananas, eggs, vanilla, coconut oil, and almond milk (you can use a hand-mixer here as well)

Slowly fold in the flour mixture into the bowl with the eggs and stir until no flour clumps remain

Spoon out 1 cup of the batter into a separate bowl and stir in the melted chocolate

Line a loaf pan with parchment paper or grease with oil

Pour about half of the non-chocolate batter into the pan. Then spread the chocolate batter on top, leaving about 3 tablespoon in the bowl. Pour in remaining non-chocolate batter then place 3 dollops of the chocolate batter on top

With a knife, draw 3 large S’s in the batter to create a swirl (a little goes a long way here, don’t get too crazy)

Bake for 45 - 50 minutes until you can insert a toothpick into the middle and it comes out clean

Store in an airtight container on the counter for up to a week or up to 10 days in the fridge