Ripe mashed bananas bring natural sweetness and moisture to this loaf, while brown sugar and a touch of cinnamon round out the warm, cozy flavor. Melted-in chocolate chips turn every slice into something a little more indulgent, with pockets of chocolate throughout the tender, deep-golden crumb. The batter comes together in two bowls with a simple fold-and-bake method, so there's no fuss between mixing and getting it into the oven. It bakes up with a nicely domed top that springs back to the touch, and a full hour of patience rewards you with clean slices instead of a crumbly mess. This one's an easy keeper for a dairy free rotation, whether it's breakfast, an afternoon snack, or a sweet ending to dinner.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, mash the bananas with a fork or potato masher until nearly smooth with only small lumps remaining — you should have about 1 1/4 cups.
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