Very ripe bananas mash into a naturally sweet base here, mixed with melted coconut oil and warmed with a touch of cinnamon for a loaf that tastes rich without leaning on refined sweeteners. Dairy free chocolate chips get folded through the batter right before it goes into the pan, so every slice comes with pockets of melty chocolate in each bite. The batter is quick to pull together in two bowls, and it bakes up into a deep golden, springy-topped loaf with a moist, tender crumb. Cooling it on a rack before slicing keeps that texture intact, so you get clean slices with a soft interior. It's a solid choice for anyone watching added sugar, since the sweetness here comes primarily from the bananas themselves rather than a heavy dose of sugar. Toast a slice the next day and it's just as good, if not better.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides.
In a large 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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