Bake up a classic and try this vegan chocolate chip banana bread that's moist, sweet, and oh so decadent!
Preheat oven to 375°F.
Whisk together ground flax and water in a small bowl. Set it aside to thicken.
Meanwhile in a large mixing bowl, combine flours, baking powder, sea salt and cinnamon. Stir with a fork until well combined.
In a separate mixing bowl, mash the ripe bananas. Then add in vanilla extract, melted coconut oil, nondairy milk, 3/4 cup of coconut sugar, and the thickened flax mixture. Stir together until well combined. Add this wet mixture to the bowl of dry ingredients and gently fold together until just combined. Careful not to over mix. Fold in the chocolate chips.
Transfer the mixture to an 8" x 4" bread pan greased with a small pea size amount of coconut oil. Sprinkle a 1/2 teaspoon of coconut sugar on the top. This will help make the top crust extra delicious!
Bake for 50 to 55 minutes. Stick a long skewer or toothpick in the centre to see if it's done. It should come out relatively clean. Allow the banana bread to cool in the pan on a wire rack for 15 to 20 minutes before removing it. Then cut slices for serving.