Prepare the ingredients as instructed.

Preheat the oven to 350°F (175°C). Lightly grease or line a mini loaf pan or two ramekins.

Mash banana in a medium bowl until smooth.

Add wet ingredients: Whisk in eggs and vanilla until fully combined.

Incorporate binding ingredients: Stir in collagen powder and ground flaxseed until smooth.

Add dry ingredients: Mix in almond flour, coconut flour, cinnamon, sea salt, and baking soda. Stir just until combined.

Fold in mix-ins: Gently fold in chocolate chips and chopped pecans.

Bake: Transfer batter to prepared pan(s). Bake 22–28 minutes, or until a toothpick inserted in the center comes out clean. Let banana bread cool for 5–10 minutes before slicing.

Prepare coffee: Brew and prepare the coffee to your liking.

Cook scrambled eggs: Heat the oil in a skillet over medium heat. Cook the eggs until just set. Season with salt and pepper.

Serve banana bread with scrambled eggs and coffee.