– 3 ripe bananas, mashed well – 3/4 c. brown sugar substitute, like Swerve Brown Sugar Replacement – 1/2 c. unflavored coconut oil – 2 eggs – 1 tsp. vanilla extract – 1 c. coconut flour – 1/2 c. cocoa powder – 1/2 tsp. baking soda – 1/2 tsp. salt – 3/4 c. Sugar-free chocolate chips, like Lily's or Lakanto
Preheat oven to 350 degrees. Line a 9 x 5" loaf pan with parchment paper. Set aside.
In a separate bowl, whisk together the coconut flour, cocoa powder, baking soda and salt.
Begin gradually adding the dry ingredients to the wet ingredients. After all wet and dry ingredients are combine, fold in 1/2 cup of the chocolate chips, reserving 1/4 cup of the chocolate chips for the top of the loaf.
Spread the batter into the prepared pan. Top the batter with the reserved chocolate chips. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean and crumb-free.
Remove from oven and let cool to room temperature before removing from the pan. Use the sides of the parchment paper to lift the banana bread out of the pan. Slice and enjoy.