Every year when Passover rolls around, I find myself missing the simple pleasure of banana bread. You know that feeling when you have overripe bananas sitting on your counter, practically begging to be turned into something delicious? During the eight days of Passover, regular flour is off limits, but that doesn't mean we have to give up our favorite baked goods. I developed this flourless version after several years of disappointing attempts with matzo cake meal. The secret is using almond flour as the base, which gives you that tender, moist texture we all crave in banana bread. The bananas need to be really ripe for this recipe to work. I'm talking brown spots, soft to the touch, almost overripe. Those sugars that develop as bananas ripen are what make this bread naturally sweet and incredibly flavorful. What sets this recipe apart from other Passover baking is how it doesn't taste like a compromise. The almond flour adds a subtle nuttiness that pairs beautifully with the chocolate chips. I use mini chocolate chips because they distribute more evenly throughout the batter, and you get chocolate in every bite. Make sure your chocolate chips are kosher for Passover. Many regular chocolate chips contain corn syrup or other chametz ingredients. This bread is perfect for Passover breakfast or as an afternoon snack with coffee. I love serving it slightly warm with a pat of butter or even plain. It keeps well for several days wrapped in plastic wrap, and honestly, it gets more flavorful as it sits. The banana flavor deepens, and the texture becomes even more tender.