Prep the Oven and Pan
Preheat your oven to 325°F (165°C). Line a 9×5-inch loaf pan with parchment paper, leaving about a 2-inch overhang on the long sides. Lightly grease the pan.Mix the Dry Ingredients
In a small bowl, whisk together the white whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt. Set aside.Mix the Wet Ingredients
In a large bowl, whisk the eggs until smooth. Add the mashed bananas, melted coconut oil, coconut sugar, and vanilla extract.Combine Everything
Gradually add the dry ingredients to the wet mixture. Use a spatula to gently stir until just combined.Be careful not to overmix—the batter should come together without excessive stirring.If you're using chocolate chips, gently fold them into the batter. Fill the Loaf Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula.For an extra chocolatey finish, sprinkle a few additional chocolate chips over the top.Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.If the top begins browning too quickly, loosely cover it with foil during the final part of baking.Cool Completely
Allow the banana bread to cool in the pan for 10 minutes. Use the parchment-paper overhang to carefully lift the loaf onto a wire rack.Let it cool completely before slicing. This helps the loaf set properly and makes it easier to cut into neat slices.
