Dairy Free Dark Chocolate Banana Bread

Total time1 hr 20 min

Prep time15 min

Cook time55 min

Ripe mashed bananas bring natural sweetness and moisture to this loaf, whisked together with maple syrup and melted coconut oil for a rich, tender base. Almond flour and oat flour give the crumb a hearty, slightly nutty texture, while cinnamon adds warmth in every bite. Chopped dark chocolate gets folded in right before baking, melting into pockets of deep, bittersweet flavor throughout the loaf. It bakes up with a golden, cracked top and a moist interior that slices beautifully once cooled. This one's an easy, satisfying bake to add to your dairy free rotation, whether you're serving it for breakfast or an afternoon treat with coffee.

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Ingredients

10 servings

3 medium ripe bananas (about 1 ¼ cups mashed)
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3 large eggs
3 tbsp maple syrup
3 tbsp coconut oil, melted and slightly cooled
1 tsp vanilla extract
1 ½ cups almond flour
½ cup oat flour
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp fine salt
3 oz dark chocolate (70% cacao or higher), roughly chopped

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a thin layer of coconut oil and line the bottom with a strip of parchment paper.
2
In a large mixing bowl, mash the bananas with a fork or potato masher until smooth with only small lumps remaining, about 1 1/4 cups total.

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