Instructions

• Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
• In a large bowl, combine the dry ingredients: 2 cups flour (white, oat, or spelt), 1 tsp baking soda, 3/4 tsp baking powder, 3/4 tsp salt, 1/2 cup sugar, and the optional 1/2 tsp cinnamon. Stir until evenly mixed.
• In a separate bowl, mash 2 cups (480 g) banana until mostly smooth. Add 3/4 cup nondairy milk, 1/4 cup oil (or additional nondairy milk if using), and 2 tsp vanilla extract. Stir until combined.
• Pour the wet mixture into the dry mixture and gently fold together with a spatula or spoon until just combined—do not overmix.
• If using, fold in the optional 1/2 cup chocolate chips.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake on the center rack for about 48 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the top is set and lightly golden.
• Remove the loaf from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Then remove the bread from the pan and let it cool completely on the rack before slicing.
• (Optional) Loosely cover and store overnight if you can wait—the taste and texture improve by the next day.