Ripe mashed bananas and a generous swirl of cocoa powder give this loaf its deep chocolate flavor and moist, tender crumb, while melted coconut oil keeps every slice rich without any dairy in sight. The flax and water mixture stands in for eggs here, binding the batter while pockets of chocolate chips melt into gooey bites throughout. It's a simple one-bowl-meets-one-bowl process — mash, mix, fold, bake — that turns out a deeply chocolatey banana bread with a domed, crackled top. A slow bake at 350°F gives it time to set up fully in the center, so you get clean slices with that classic banana bread texture. This one's a great pick for a gluten free kitchen, whether you're slicing it warm with the chocolate still soft or letting it cool completely for neater squares.
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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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