Step 2

Preheat oven 350 F. and line a 9x5 loaf pan with parchment paper or grease with coconut oil.

Step 5

In a medium bowl, mash the ripe bananas with the back of a fork. Add in the rest of the wet ingredients and mix until well combined.

Step 8

To the bowl, add the dry ingredients (I like to sift in cacao to avoid lumps) except baking powder, chocolate chips, and coconut. Mix until well combined.

Step 11

Fold in chocolate chips, baking powder, and coconut, then pour batter into loaf pan (batter will be thick). If desired, top with additional chocolate chips or a chopped dark chocolate bar.

Step 14

Bake at 350 F. for 30-40 minutes until a toothpick comes out with a few moist crumbs. Allow to cool at least 5-10 minutes and enjoy!

Step 17

Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.