Chocolate Chip Banana Bread

1. Preheat your oven to 325 degrees, and grease a standard loaf pan, or pyrex dish with coconut oil (or really any type of oil). You can also line this dish with parchment paper for easy removal.

2. Mash your bananas with a fork in your big mixing bowl. (If you are using frozen bananas, they need at least an hour to thaw before mashing). I like my banana mixture to be pretty smooth, and have very few banana chunks.

3. Add in your brown sugar and vanilla, and mix with a hand mixer to get fluffiest results.

4. Next, add in your cooled coconut oil, room temp vegan sour cream, and your room temp nut milk. Give it another mix. You may be noticing that all of my normally cold ingredients have been cooled to room temp. This is very important to avoid curdling the coconut oil.

5. Now add in your flour and baking soda, and mix with the hand mixer one last time.

6. Fold in 3/4 c of your chocolate chips with a spatula. Try to keep the airy texture of the batter as much as possible.

7. Gently pour your batter into the dish and smooth out the top with a spatula.

8. Sprinkle your last 1/4 c of chocolate chips onto the top of the batter for truly ~insta~ worthy banana bread. If this doesn't matter to you, feel free to also add those extra chips right into the batter.

9. Pop the bread into the oven for 50-65 minutes. At the 30 min mark, flip the pan around, and at the 45 minute mark, check for doneness. You can stick a toothpick in the middle of the bread and if it comes out clean, your bread is cooked all the way through and it's time to take it out.

10. Let cool for a minimum of 30 minutes before digging in. Get a clean cut slice by using a serrated knife.

11. This one is a showstopper, enjoy!