Ripe mashed bananas bring natural sweetness and moisture to this loaf, while flax eggs and coconut oil keep the crumb rich and tender without any dairy or eggs in sight. A hint of cinnamon warms up every bite, and melty chocolate chips get folded through the batter and scattered on top for a bakery-style finish. The result is a deep-golden loaf with slightly crackled edges and a soft, moist interior that slices beautifully once cooled. It's an easy one-bowl bake that comes together with basic pantry staples, making it a great pick for a gluten free kitchen. Whether you're slicing it up for breakfast or an afternoon treat, this banana bread delivers all the cozy, chocolatey comfort you want without any compromise on texture or flavor.
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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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