Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, whisk the flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt together.
In a small bowl, mix the melted coconut oil, pureed bananas, vanilla, and flax mixture together.
Pour wet ingredients into dry ingredients and mix well to combine.
Fold in the chocolate chips.
Pour into greased loaf pan.
Bake for 50 minutes to 1 hour or until a tester comes out clean. See note.
Baking times will vary slightly depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe and it takes 50 minutes. Start checking around the 50 minute mark and don't over bake.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe, other than Bob's Red Mill in the red bag, NOT the blue bag, so please know that your results may not be the same as mine if ingredients are substituted.
This recipe will NOT work with coconut flour.
Nutrition info listed below is for 1 of 12 slices of the recipe made as written and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.