Ripe mashed bananas do the heavy lifting here, giving this loaf a naturally sweet, moist crumb without any butter in sight, while a flax-and-water gel keeps everything bound together beautifully. Melted coconut oil adds richness to the batter, and warm cinnamon threads through every slice for a cozy, bakery-style flavor. Chocolate chips get folded straight into the batter and scattered over the top before baking, so every piece delivers pockets of melty chocolate and a deeply golden, slightly crackled crust. It bakes up tall in a standard loaf pan and slices cleanly once cooled, making it an easy make-ahead treat for breakfast or snacking. This one's a genuinely solid pick for a dairy free kitchen, no fuss required to make it work.
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Learn more →10 servings
Heat 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 small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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