Raise your hand if you buy bananas with the intention of letting them overripe and turning them into banana bread. I know I’m not alone here; there are approximately 10,000 banana bread recipes on the internet. Does the internet really need another one? Probably not. But this one is healthy enough to eat without too much guilt but rich enough for your husband or children’s (or your own!) palate. How do I know? The first time I made it my husband ate half the loaf and then said “What? It’s healthy.”
Preheat oven to 375 degrees Fahrenheit and grease a five-pound loaf pan.
In a large bowl, using a fork, mash the bananas until all the chunks are broken down. Add in the almond milk creamer, vanilla extract, orange extract and the eggs. Mix well to combine.
Add in the rest of the ingredients besides the chocolate chips and mix well, making sure there are no lumps of sugar or flour. Lastly, add in three quarters of the chocolate chips, if using, and stir well to combine.
Transfer the mixture to the greased loaf pan and top with the remaining chocolate chips. Transfer to the oven and cook for 30-40 minutes, until the top browns. You can test for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.