Preheat oven to 350 degrees.
Spray 1 large or 2 small loaf pans with the cooking spray and set aside.
If desired, cut parchment paper to fit into pans so that you have a "handle" or way to lift the bread out of the pans easily. Mine released from the pans easily without this.
In a small bowl, combine the egg substitute and water and let sit for a few minutes to allow it to thicken while yu combine the other ingredients. OR lightly beat 3 whole eggs
In the large bowl of a stand mixer, combine the mashed bananas, pumpkin puree, milk, sugar, spices, Nuthin' but Datil, and oil. Mix thoroughly until all the ingredients are combined.
Add baking powder and baking soda and mix together.
Add in egg substitute (or real eggs) and mix thoroughly.
Slowly add in the flour until all the flour is completely incorporated.
Using a large spoon, stir in 3/4 cup of chocolate chips.
Spoon or pour batter into 2 small or one large loaf pan which has been sprayed with cooking spray.
Sprinkle the remaining chocolate chips on top of the batter.
Bake for 40-45 minutes at 350 degrees.
When a toothpick inserted into the bread comes out clean - without batter on it - the loaf is done. (Note, there may be some melted chocolate on the toothpick. You are looking to make sure the cake batter is completely cooked through.) **Oven temperatures vary, so it may take a little shorter or longer to bake.
Allow the bread to cool at least 15 minutes in the pan on top of a cooling rack. Then gently remove from the pan and cool completely on a rack. (It is still 80+ degrees here in Florida, so once my loaves were cool, I had to place them in the refrigerator for about 20 minutes to finish firming up the chocolate chips on top.) Once the chocolate chips are firm again, you can wrap the loaf in plastic wrap and/or foil and store in the refrigerator. This bread can be frozen. If frozen, allow the bread to thaw in the refrigerator overnight.