Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, while melted coconut oil and a splash of oat milk keep the crumb soft and rich all the way through. Brown sugar and a hit of warm cinnamon round out the flavor, and pockets of dairy free chocolate chips melt into every slice for little pockets of gooey contrast. The batter comes together in two bowls with minimal fuss, then bakes up into a deep-golden, springy top that signals a tender interior underneath. Cooling it fully on the rack before slicing gives the crumb time to set, so you get clean, bakery-style slices instead of a crumbly mess. This one is a genuinely solid pick for a plant-based kitchen, easy enough for a weekday bake but special enough to share.
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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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