Preheat the oven to 350ºF and line a 9x9-inch pan with parchment paper.

Add all of the dry ingredients to a bowl and whisk together. Set aside.

Next, add the banana, pumpkin, and eggs into a large mixing bowl and whisk until combined. Add the vanilla, almond milk, and maple syrup and mix again.

Slowly add the dry ingredients to the wet ingredients and mix.

Finally, add the coconut oil and mix. The batter should be thicker. A runny batter will result n a mushy center. Transfer the batter to the lined pan.

In a small bowl, mix the pumpkin and brown sugar. Add dollops of the brown sugar mixture to the top of the batter. Use a knife or toothpick and swirl the pumpkin over the top of the cake. Top with more chocolate chips.

Bake for 20 minutes, turn the pan 180º, and bake for an additional 20 minutes.

Remove from the oven when a toothpick comes out mostly clean. It will continue to bake for a few minutes.

Gently lift the parchment paper and place the cake on a cooling rack. Allow the cake to cool for at least 15 minutes before slicing.