Soft, fluffy, and moist banana bread studded in gooey dark chocolate chips and pecans. This recipe is low-FODMAP, gluten-free, and vegan.
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
In a small bowl, whisk together flaxseed meal with 3 tbsp water. Set aside for 5 minutes to thicken.
In a large bowl, mash ripe bananas with the back of a fork until smooth (a few lumps remaining is ok). Whisk in flax eggs and vanilla extract until combined. Add flours, brown sugar, baking powder, cinnamon, and salt. Use a wooden spoon or spatula to combine until a smooth batter forms. Fold in chocolate chunks and pecans.
Pour batter into the prepared loaf pan. Sprinkle more chocolate chips and pecans over top. Bake for 40-45 minutes until toothpick inserted comes out clean (a few moist crumbs is ok) and top is golden brown and risen. Cool in the loaf pan for 8 minutes until removing to slice.