1¼ cups mashed ripe bananas (roughly 2½ large bananas)
¼ cup whole milk (or milk of choice)
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon fine salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons hulled hempseed
1 tablespoon ground flaxseed
2 large eggs
1¾ cups all-purpose flour
1 cup semisweet chocolate chips
1 large banana, peeled and sliced lengthwise (optional, for decorating the top)
Preheat the oven to 325°F and grease a loaf pan.
In a large bowl, whisk together the melted coconut oil, maple syrup, mashed bananas, milk, vanilla, baking soda, salt, cinnamon, nutmeg, hempseed, and flaxseed until well combined.
Taste the mixture for sweetness (this will depend on your bananas), and if it’s OK, whisk in the eggs. If it’s not sweet enough for you, add in another tablespoon or two of maple syrup before whisking in the eggs.
In another small bowl, place the flour and the chocolate chips. Toss gently until the chocolate chips are coated in the flour.
Stir the flour and chocolate chips into the wet mixture until just combined and no large pockets of flour are left.
Pour the batter into the prepared loaf pan and smooth out the top. Arrange the sliced banana on top, if using.
Bake for 1 hour, checking after 45-50 minutes for doneness, or until the top of the banana bread is golden and puffed and the middle is set. I ended up baking mine for an hour and 20 minutes.
Allow to cool completely in the pan. Invert and then slice as desired.