Ripe mashed bananas and melted coconut oil come together with rich cocoa powder for a loaf that's deeply chocolatey and moist in every slice. Ground flaxseed whisked with water forms a thick, gel-like binder that holds the batter together beautifully, giving this loaf the same tender crumb you want from a classic banana bread. Pockets of chocolate chips melt into gooey pools throughout, and a touch of vanilla rounds out the flavor. The batter comes together in two bowls with minimal fuss, and the whole loaf bakes up with a deep, cracked top and a soft, fudgy interior. It's an easy one to bake ahead, slice, and keep on the counter for a snack or breakfast on the go. This loaf is a solid pick for an egg free kitchen, no special equipment or techniques required.
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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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