Instructions:

• 1. Preheat your oven to 350°F (175°C) and lightly grease a standard-sized loaf pan.

  2. In a large mixing bowl, mash the ripe bananas until smooth and creamy.

  3. Add the melted coconut oil, honey or maple syrup, eggs, and vanilla extract to the mashed bananas. Mix well until all the ingredients are fully combined.

  4. In a separate bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt.

  5. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix, as this can result in a denser texture.

  6. If desired, fold in the dairy-free chocolate chips for an extra burst of chocolaty goodness.

  7. Pour the batter into the prepared loaf pan, spreading it evenly.

  8. Bake in the preheated oven for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean.

  9. Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

  10. Serve your gluten-free chocolate banana bread as is or with a dollop of dairy-free whipped cream for added indulgence.