Preheat your oven to 350°F (175°C). This is crucial for ensuring that your banana bread bakes evenly.
Lightly grease your loaf pan with a bit of coconut oil or line it with parchment paper for easy removal.
In a large mixing bowl, mash the three ripe bananas with a fork or potato masher until smooth. A few small lumps are okay; they’ll add to the texture.
Add the unsweetened applesauce (or melted coconut oil), coconut sugar (or maple syrup), and vanilla extract to the mashed bananas. Mix until well combined.
In a separate bowl, whisk together the whole-wheat flour, baking powder, baking soda, ground cinnamon, and sea salt. This helps to evenly distribute the leavening agents and spices.
Gradually add the dry mixture to the wet mixture. Stir gently until just combined. If the batter seems too thick, add the almond milk a tablespoon at a time until you reach your desired consistency.
Gently fold in the chopped walnuts and dairy-free dark chocolate chips. Be careful not to overmix; a few flour streaks are okay.
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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. Enjoy your Easy Vegan Banana Bread warm or at room temperature!
