preheat the oven to 350°f and line a loaf pan with parchment paper.

add the bananas, cottage cheese, eggs, maple syrup, almond butter, and vanilla extract to a high-speed blender. blend until smooth and creamy.

add the oat flour, baking powder, baking soda, cinnamon, and sea salt. blend again just until combined—don’t over-blend. if making the cinnamon roll version, in a small bowl, stir together the coconut sugar, toasted chopped pecans, avocado oil, and cinnamon until well combined.

for the original, fold in the chocolate chips by hand using a spatula. pour the batter into the loaf pan and smooth out the top. add a few extra chocolate chips on top if desired. for the cinnamon roll version, pour half the banana bread batter into the loaf pan. evenly spoon the cinnamon pecan filling across the surface, then pour the remaining batter on top and gently swirl with a knife if you’d like a marbled effect.

bake for 45–48 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. let cool completely in the pan before slicing for best texture.