Chocolate Chunk Banana Bread

chocolate banana bread slices stacked on a table with one slice leaning against the stack, a bottle of NOW Ellyndale Almond Oil to the right of the stack and bananas and chocolate chips in the background

Servings

1 loaf

There’s inevitably always those uneaten bananas cluttering the kitchen counter that look a little too ripe to eat raw. Grab them and mix them up in this chunky chocolate banana bread. It will be your new go-to recipe for leftover bananas. It is super sweet with our favorite coconut sugar to boot!

Ingredients

⅓ cup plus more for greasing Almond Oil

3 extra ripe bananas

⅓ cup Coconut Sugar, Organic

2 teaspoons vanilla extract

2 tablespoons unsweetened oat milk

1¾ cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon cinnamon

½ teaspoon salt

⅔ cups vegan chocolate chunks

Directions

Preheat oven to 350 degrees and grease a loaf pan with Ellyndale Almond Oil.
In a large bowl, mash bananas with a fork. Add ⅓ cup oil, coconut sugar, vanilla, and oat milk. Mix until combined.
In separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add dry ingredients to wet ingredients and mix until combined. Mix in chocolate chunks.
Pour mixture into prepared pan. Bake 45 to 50 minutes, until a toothpick inserted comes out clean. Let cool for 10 minutes before slicing and serving.