Preheat oven to 350°F and line a bread pan with parchment paper.
Add flax egg (flaxseed and water) and bananas to a large mixing bowl and mash to combine. Allow the mixture to gel for about 5 minutes.
Add in the coconut sugar and tahini and whisk vigorously to combine. Add in the cacao powder and mix again to combine.
Sift in the gluten-free oat flour, almond flour, and baking powder and stir to combine. The batter should be thick and scoopable– not runny!
Fold in 1/2 the chopped Hu Simple Dark Chocolate.
Spoon the batter into the parchment lined loaf pan and spread to form an even layer. Sprinkle the remaining chocolate chunks on top.
Bake on the center rack for 45-55 minutes or until the bread is firm to the touch. and slightly brown around the edges. A toothpick inserted into the centers should come out clean.
Allow the bread to cool completely before slicing and serving.
Store leftovers in the refrigerator for up to one week and freeze for longterm storage.