Ripe, deeply mashed bananas give this loaf its natural sweetness and moisture, while melted coconut oil keeps the crumb soft and rich without ever feeling heavy. A touch of cinnamon warms up the batter, and pockets of chocolate chips melt into gooey little pockets throughout every slice. The batter comes together in just two bowls, folded gently so the loaf stays tender rather than dense, then baked until the top turns deep golden and springs back to the touch. Sliced while still a little warm, it's the kind of banana bread that disappears fast off the cooling rack. It's a genuinely solid choice for an egg free kitchen, no fuss required.
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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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