3ounces(85 g) coarsely chopped vegan bittersweet chocolate (preferably 65-75% cacao mass), plus some extra chunks for the top
1banana quartered lengthwise, for the top
Position a rack in the center of the oven and preheat to 350ºF. Lightly rub an 8x4 or 9x5-inch loaf pan with coconut oil and line with a sling of parchment paper.
In a large bowl, whisk together the nut butter, maple syrup, coconut sugar, and coconut oil until smooth. Whisk in the banana, plant milk, and vanilla until smooth.
Sift in the cassava flour, almond flour, tapioca flour, baking powder, baking soda, and salt, adding back anything left in the strainer (the almond flour is fairly coarse so just do your best here!) Stir the batter until smooth and well-combined, then stir in the chocolate.
Scrape the batter into the pan. Top with two of the banana quarters and sprinkle with a few chunks of chocolate.
Bake until a tester inserted near the center comes out with moist crumbs, 40-50 minutes. Let cool to warm or room temperature, remove from the pan, and peel away the parchment.
Slice and devour with a cold glass of plant milk.
Store at room temperature for up to 2 days, refrigerate for up to a week, or freeze for longer storage. (Nut-Free) Double Chocolate Tahini Banana BreadUse tahini in place of the cashew butter. Omit the nut flour and use 1/4 cup dutch-process cocoa powder and 2 more tablespoons tapioca flour. Nutrition facts are for 1 of 8 servings.