Ingredients

The following ingredients have 4 Servings
  • 2 cups pureed banana* (about 4 very ripe bananas)
  • 1/3 cup melted coconut oil (refined, not virgin)
  • 1/4 cup + 2 tbsp non-dairy milk
  • 3/4 cup light brown sugar*
  • 1 tbsp apple cider or white vinegar
  • 1 tsp vanilla extract
  • 1 3/4 cup (gluten free) all purpose flour (regular works too)
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 cup + 2 tbsp cocoa powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • Puree the bananas in a blender and measure out 2 cups worth.
  • Add to a bowl with all remaining wet ingredients and whisk together.
  • Add in the dry ingredients, making sure to spoon and level the flour/cocoa powder, leave aside the chocolate for now.
  • Whisk until a smooth batter forms. It'll be on the thicker side. Fold in the chocolate chips.
  • Add to a loaf pan (mine was 8 1/2 x 4 1/2 but 9 x 5 also works) lined with parchment paper and smooth out of the top with the back of a spoon.
  • Take a knife, and cut a roughly 1/2 inch deep slit down the loaf, lengthwise about 1 inch from the side. This will help it rise properly and form a nice crack.
  • Sprinkle on additional chocolate chips on top.
  • Bake for 55-65 minutes or until a toothpick comes out clean. Remove from the oven and let sit in the pan for 20 minutes, then lift out and let cool on a cooling rack.
  • Remove from the oven and let sit in the pan for 20 minutes, then lift out and let cool on a cooling rack.
  • Wait until completely cool before slicing to avoid crumbling. Enjoy!