Preheat oven to 350 degrees.
In a large mixing bowl, whisk eggs well. Mash banana (I do this in a separate bowl with a fork) and add to the bowl. Add vanilla, maple syrup, peanut butter, and melted/cooled coconut oil. Mix all well together using a stand mixer, hand mixer, food processor or fork.
In a separate bowl, mix together almond flour and baking powder. Sift through to thin out if there are chunks (especially in almond flour).
Add dry ingredients to the wet and mix well until a smooth batter forms. Fold in chocolate chips. Mix again.
Line a baking dish (8x8) or loaf pan with non-stick spray and/ or parchment paper. Fold in batter and shake to evenly spread out in the dish. Generously top it with the Inspired Organics Maple Crunch Granola and more chocolate chips.
Bake for 25-30 minutes or until the edges are browned and the middle is baked throughout. You can use a toothpick to check this.
I personally like it a little undercooked because when it cools it tastes super fudgy! Enjoy!