You can absolutely make this banana bread recipe into a loaf, you could also make it in a round cake pan, square baking dish—you could make it in a muffin or donut pan, the world is your oyster!
I’m so very pleased with the texture and flavor of this— it tastes like a super moist chocolatey cake but with a welcomed fruity hint of banana. OK–here’s how you make it:
1 cup oat flour
1/2 cup almond flour
1/2 cup cacao powder
2 tablespoons ground chia seed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup chocolate chips
3 very ripe bananas, mashed
1/3 cup dairy-free milk
1/2 cup coconut sugar
1/4 cup melted coconut oil
1/4 cup maple syrup
1 teaspoon vanilla extract
Preheat your oven to 350 degrees F. Line a baking dish/loaf pan etc. with parchment paper or grease to avoid sticking.
Prepare the chia ‘egg’ mixture before getting started on the rest of the wet ingredients. In a small bow, stir 2 tablespoons ground chia (or flax) with 1/3 cup oat milk (or any dairy free milk) together until combined and let sit for 5 minutes to thicken up.
Mash the bananas with a fork until soft and the consistency of applesauce, then add in the rest of the wet ingredients. Mix together the dry ingredients until everything is fully incorporated, then add the dry to the wet and stir to combine.
Fold in chocolate chips, pour the batter into your pan, and top with extra chocolate chips on top.
For this loaf, I baked for 45 minutes. Keep in mind baking times may vary– for muffins or donuts, check on them after about 20 minutes. When a knife comes out clean, you’ll know they are finished!