Ripe, deeply spotted bananas mashed until smooth form the backbone of this loaf, mixed with brown sugar for that deep caramel note and warmed through with a hint of cinnamon. The batter comes together in two bowls with minimal fuss, folded just until combined so the crumb stays tender rather than dense. Semi-sweet chocolate chips get folded straight into the batter and scattered over the top before baking, so every slice has pockets of melted chocolate and a few extra studded across that golden, cracked crust. It bakes low and slow until the center sets and the edges pull away clean, then rests on a rack so it slices without crumbling. This one's a genuinely satisfying option for a vegan kitchen, whether it's a weekday breakfast or something to bring to a potluck. Keep the parchment handles in place for an easy lift out of the pan and cleaner slices every time.
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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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