Last, stir in chocolate and peanut butter chips (if using).
Pour into loaf pan and bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes.
Let cool completely before cutting or it will be too tender to hold form (preferably overnight).
Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.
*If not egg-free, you can sub 1 chicken egg in place of 1 flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water). *Adapted from my 1-Bowl Gluten-Free Banana Bread. *Nutrition information is an estimate calculated with both chocolate and peanut butter chips.