For the banana bread:
Preheat oven to 325 degrees. Grease a standard 13x18" cookie sheet (or loaf pan) well and set aside.
In a medium bowl, whisk together flours, baking powder, baking soda, chia seeds (if using), salt and cinnamon. Add oil, maple syrup, almond milk and vanilla directly to the dry ingredients and mix again. Fold in bananas (the smoother the mash, the better).
Pour batter into sheet pan and spread evenly. Bake for 14-17 (40-45 if using a loaf pan) minutes, or until banana bread springs back under your finger (it will feel a tad spongy). Remove from oven and cool completely.
Once the banana bread has cooled, prepare the French toast batter. Cut off squares of banana bread, dip in French toast batter, and fry for two minutes on each side in a lightly greased, preheated skillet over medium heat, until golden.
For the coconut cream:
Place the coconut milk in the fridge overnight (do NOT use milk that has not been thoroughly chilled).
Remove the milk from the fridge and turn the can upside down. Remove the lid. Use a spoon to scrape off the solid coconut mass at the top (reserve the liquid at the bottom for another use).
Using a hand mixer, beat the coconut cream until fluffy. Add powdered sugar, cinnamon and vanilla and continue to whip until combined.
Cut banana bread French toast slices into cubes. Layer cubes with coconut cream, sliced bananas, chocolate chips and repeat as desired. I layered some into glass mason jars and some into a 6" springform pan. With the pan version, I layered the banana bread, bananas and chocolate chips and popped it into a preheated 350 oven for about 10-15 minutes to get everything warm and melty, then topped it with the coconut cream like frosting. Delish.