Instructions

• Preheat the oven to 350°F and place a rack in the center. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a small bowl, whisk 1 tablespoon flaxseed meal with 3 tablespoons water. Let sit 10 minutes to thicken.
• In a medium bowl, whisk together 1 cup gluten-free all-purpose baking flour, 1/2 cup Dutch-process cocoa, 1 teaspoon baking soda, and 1/2 teaspoon sea salt. Set aside.
• In a large bowl, mash 3 large ripe bananas (about 1 1/2 cups mashed) with a fork until mostly smooth.
• Add 1/3 cup melted and slightly cooled coconut oil to the mashed bananas and stir to combine.
• Add 3/4 cup coconut sugar, the flaxseed mixture, and 1 teaspoon vanilla extract to the banana mixture. Stir until the wet mixture is smooth and uniform.
• Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined; do not overmix.
• Stir in 1/2 cup of the 3/4 cup vegan chocolate chips.
• Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup chocolate chips evenly over the top.
• Bake on the center rack for about 65 minutes, or until a toothpick inserted into the center comes out mostly clean (a bit of melted chocolate on the toothpick is fine; you should not see gooey batter).
• Remove the pan from the oven and set it on a wire cooling rack. Let the bread cool in the pan for 15 minutes, then run a knife around the edges and carefully remove the loaf from the pan. Transfer the loaf to the wire rack and cool completely before slicing.
• To store: wrap the cooled loaf in plastic wrap and keep at room temperature for up to 4 days. To freeze: cool completely, wrap in plastic wrap and aluminum foil, and freeze for up to 1 month. Defrost before slicing.