Preheat oven to 325 degrees Fahrenheit and line a 9×5-inch loaf pan with parchment paper or grease well with coconut oil or coconut oil spray.

Place oats in your food processor or blender and pulse until you have a fine flour.  Measure and be sure you have two cups of flour.

In a large bowl, whisk the honey, vanilla, and pumpkin together together. Add the eggs and beat well, then whisk in the mashed bananas and almond milk.

In a smaller bowl, mix flour, baking soda, salt, pumpkin spice and cinnamon. Then fold the wet ingredients into the dry ingredients, mixing just until the batter is combined.

Gently fold in the chocolate chips if you are using them.

Pour the batter into your prepared loaf pan and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.