This banana bread is for the chocolate lovers; perfectly chocolatey without being too sweet. A delicious treat for breakfast, or an afternoon chocolate pick-me-up. Plus, it's dairy free! Can't go wrong with this one.

What you'll need: Makes ~16 muffins
3 ripe bananas, mashed well
3/4 cup brown sugar
1/2 cup coconut oil, melted (or vegetable oil)
2 eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips, divided


How to make it:
Preheat oven to 350° F. Line a muffin tin with liners (or a 9x5" loaf pan with parchment paper). Set aside.

In a large mixing bowl, mash bananas well with a fork. Mix in the brown sugar, oil, eggs and vanilla until fully smooth.

In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. Don't skip the sifting. Press and break apart any fine lumps the cocoa powder will have.

Begin gradually adding the dry ingredients to the wet ingredients with an electric hand mixer. After all wet and dry ingredients are combined, fold in 2/3 cup of the chocolate chips, reserving 1/3 cup of the chocolate chips for the top.

Pour the batter into the prepared pan. Top the batter with the reserved chocolate chips. Bake the muffins at 350F for 15-20 mins (55-60 minutes for a 9x5 loaf pan), or until a toothpick inserted into the center of the loaf comes out clean.

Remove from oven and lift from the pan. Let cool on a wire rack.

Enjoy!

Store any leftovers in an airtight container on the counter for up to 5 days.