Preheat the oven to 350F and line an 8×8 baking dish with parchment paper. Or place 12 cupcake liners in a muffin tin. 

In a small bowl, combine ¼ cup coconut sugar with the teaspoon of cinnamon. Mix and set aside. 

In a large bowl, whisk together the oat flour, salt, and baking soda.

In a blender, combine coconut milk, vanilla extract, the ¾ cup coconut sugar, egg, and banana. Blend until smooth. You can add in the melted coconut oil and butter to the blender prior to blending, or wait to stir into the large mixing bowl later. (I typically like to wait to stir in the oil and butter after I have added the blended wet ingredients to the dry ingredients.) 

Pour ½ of the batter into the prepared baking dish. Or if using cupcake liners, spoon enough in each so that it comes up ¼ of the sides. Then top with the half of the chocolate chips followed by about half of the cinnamon and coconut sugar mixture. Repeat by adding the final layer of batter, chocolate chips, and cinnamon sugar. 

Bake for 50 minutes, or until a toothpick comes out clean. If baking in the muffin tin, bake for 20 minutes and then check it. 

If you baked in muffin tins, you can lift the cupcake liners out of the tin to place on a cooling rack. Serve warm or at room temperature. 

I recommend keeping the cake in the fridge after it has cooled. For leftovers, you can warm individual servings of the cake. Keep in mind these heat up in the microwave very quickly. This cake also freezes well.