• Before you start, make sure the flesh of your avocado is ripe, soft to the touch, and easy to mash but with no dark/black spot, or it turns the bread bitter.
• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
• Mash avocado with a fork, into a smooth puree. You don't want big bits of avocado. Pack in measuring cups to measure the amount called by the recipe. Set aside in a large mixing bowl or the bowl of a food processor.
• Mash banana, pack in measuring cups to measure the amount needed, and place in the bowl with the mashed avocado.
• In the same bowl, add the remaining liquid ingredients: avocado oil, almond butter, vanilla extract, and plant-based milk.
• Whisk or process on medium speed until all ingredients are well combined. Set aside.
• In another large mixing bowl, whisk the dry ingredients: flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt.
• Add the liquid ingredients to the dry ingredients and use a silicone spatula to combine.
• Fold in the chocolate chips if desired and stir to incorporate.
• Transfer the batter to the prepared loaf pan and bake in the center rack for 45-50 minutes at 350°F (180°C) or until a toothpick inserted in the center of the loaf comes out clean.
• Stop the oven, foil the loaf pan, and keep 10 minutes in the oven to keep baking - this increases the fudgy texture of the bread.
• Cool down on a wire rack for 2-3 hours before slicing. Add a few more chocolate chips on top to decorate if you like.
• Remove from the oven, cool on a wire rack overnight or for at least 3 hours before serving.

Storage

• Store in the fridge, foil the bread, and keep it for up to 4 days. Or freeze the bread slices in zip-lock bags and thaw them in the fridge the day before serving.