Instructions

• Preheat oven to 350°F. Line a loaf pan with parchment paper and lightly spray the parchment; set the pan aside.
• In a medium bowl whisk together 1 cup plus 2 tablespoons whole wheat flour, 1/2 cup sifted unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 3/4 teaspoon ground cinnamon. Set the dry mixture aside.
• In a large bowl combine 1/3 cup coconut sugar (or use 1/2 cup for a sweeter loaf), 1/3 cup melted coconut oil, and 2 large eggs (eggs should be lightly beaten and at room temperature). Add 3 teaspoons milk and 2 teaspoons vanilla extract, then beat until the mixture is smooth and combined.
• Stir the 1 and 1/2 cups very ripe mashed banana into the wet mixture until evenly incorporated.
• Add the dry ingredients to the wet banana mixture and stir gently just until combined; do not overmix.
• Fold in 3/4 cup chopped walnuts and 1/2 cup chopped semi-sweet or dark chocolate, if using.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for about 1 hour, or until a cake tester or toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 15 minutes. Then remove the loaf from the pan, transfer it to a wire rack, and cool completely before slicing and serving.