Prep and Preheat: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

Mash the Bananas: In a large mixing bowl, peel your overripe bananas. Using a fork or potato masher, mash them until smooth with only a few small lumps remaining.

Combine Wet Ingredients: To the same bowl with the banana, add the melted (and slightly cooled) coconut oil, maple syrup, almond milk, and vanilla extract. Whisk everything together until it is well combined and smooth.

Add Dry Ingredients: Sprinkle the baking soda, salt, and cinnamon directly over the wet ingredients. Give it a quick whisk to distribute. Then, add the all-purpose flour to the bowl. Use a spatula to gently fold the flour into the wet mixture. Stir just until the last streaks of flour disappear; do not overmix! A few lumps are perfectly fine.

Fold in Add-Ins: If you are using chocolate chips or walnuts, now is the time to gently fold them into the batter.

Bake to Perfection: Pour the batter into your prepared loaf pan and spread it out evenly. For an extra touch, you can sprinkle a few more chocolate chips on top. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the very center of the loaf comes out clean or with a few moist crumbs.

Cool Completely: This is the hardest but most important step! Let the bread cool in the pan for 15 minutes. Then, using the parchment paper overhang, lift it out and transfer it to a wire rack to cool completely before slicing. This ensures it sets perfectly and doesn’t become gummy.