Preheat your oven to 350°F. While it heats, line a 9x5 inch loaf pan with parchment paper or lightly grease it with cooking spray. This prevents sticking and makes cleanup easier.

In a small bowl, whisk together the oat flour, baking soda, cinnamon, and salt. Set this mixture aside. Whisking the dry ingredients together ensures the leavening agent and spices distribute evenly throughout the batter for consistent flavor and rise.

In a large mixing bowl, mash the very overripe bananas thoroughly until mostly smooth (a few small lumps are fine—they add texture). Add the room-temperature eggs and cottage cheese to the bowl, then stir until well combined. I prefer using very ripe bananas because their natural sugars are at their peak, so you don't need as much added sweetness.

Add the honey and vanilla extract to the wet mixture from Step 3, stirring until fully combined. Pour the dry ingredient mixture from Step 2 over the wet ingredients and fold together gently until just combined—don't overmix, as this can develop the gluten in the oat flour and make the bread dense. A few small streaks of dry ingredients are perfectly fine.

Fold 1/2 cup of chocolate chips into the batter until evenly distributed. Pour the batter into your prepared pan from Step 1, smooth the top gently with a spatula, then scatter the remaining chocolate chips across the top. I like to press the top chips down slightly so they bake into the loaf rather than remaining on the surface.

Place the pan in the preheated 350°F oven and bake for 40-45 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The bread is done when it's golden brown and the sides pull slightly away from the pan.

Remove the bread from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. This resting time prevents the bread from breaking apart when you remove it. Once cool, slice and enjoy.