Ripe, well-mashed bananas bring natural sweetness and a soft, moist crumb to this loaf, while melted coconut oil keeps every slice rich without weighing it down. A touch of cinnamon and vanilla rounds out the flavor, and pockets of melty chocolate chips show up in nearly every bite. The batter comes together in two bowls with no fancy equipment, so it's an easy weekend bake for anyone craving something cozy. It rises into a deep-golden, springy top that slices cleanly once cooled, giving you that classic bakery-style banana bread texture. This one's a solid pick for a gluten free kitchen, and it keeps well on the counter for easy snacking all week.
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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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