Very ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, balanced with brown sugar and a warm hit of cinnamon in every slice. The batter comes together in two bowls and gets folded gently so the crumb stays tender rather than dense, then it's studded generously with melty chocolate chips throughout and scattered over the top for that classic bakery finish. A long bake at a moderate oven temperature gives you a deep-golden crust and a moist, sliceable center — no dry, crumbly bread here. Parchment handles make lifting the loaf out of the pan simple, and it cools right on the rack so every slice holds together. This one's an easy favorite to keep in your dairy free baking rotation, whether it's for breakfast, an afternoon snack, or dessert with coffee.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then line the long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.
In a large mixing bowl, mash the bananas with a fork until nearly smooth with only small lumps remaining — you should have about 1 1/2 cups.
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