A healthier alternative to the usual banana bread.
Recipe makes one 10-inch loaf.
On freezing: I haven’t frozen a loaf with chocolate before, but when I make this bread without chocolate, I cut it into slices, wrap each slice in plastic wrap and store them in a ziplock bag/plastic container in the freezer. This way I can only take out a slice and don’t have to defrost the whole loaf.
For best results, freeze the bread (sliced or not) right after it cools to room temperature. This way it’ll taste like freshly baked once defrosted.
Recipe inspired by Gluten-free and vegan holidays by Jennifer Katzinger.