This loaf gets its deep, fudgy flavor from ripe mashed bananas and a generous amount of cocoa powder, with melted coconut oil keeping the crumb rich and moist. Flax eggs do the binding work here, giving the bread a tender structure without any need for eggs, and a splash of plant-based milk rounds out the batter. Pockets of melty chocolate chips get folded in right before baking, so every slice comes out studded with warm, gooey pockets. The result is a deeply chocolatey, banana-forward loaf with a soft, moist center and a top that cracks just slightly as it bakes. It's an easy one-loaf bake that slices beautifully once cooled, and it's a great fit for a dairy free kitchen. Whether it's breakfast, a snack, or dessert, this is the kind of banana bread that disappears fast.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly 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 small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes until the mixture thickens to a gel.
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