In a bowl combine the oats, baking powder, black maca, ashwagandha, cane sugar, coconut sugar, almond flour, and cassava flour - Stir to combine dry ingredients.
Next, add banana puree, honey, almond extract, coconut oil, soy milk, and egg.
Stir the wet ingredients into the dry ingredients.
Scoop the bread batter into a greased bread loaf pan evenly.
Next, drizzle the almond butter on top of the banana bread batter.
Top the bread batter with chocolate chips.
Place the loaf pan in the oven.
Bake the banana bread for 1 hour and 10 minutes, or longer if needed.
Once the loaf is done cooking, allow it to cool for 20 minutes before cutting.
Store the leftover bread in the refrigerator.
