Preheat oven to 350F. Prepare a bread pan with a piece of parchment paper fitted like a sling. Spray with coconut oil spray.
To a medium bowl add flour, baking soda, and salt. Stir with a whisk and set aside.
2 cups gluten free flour, ¾ teaspoon baking soda, ½ teaspoon salt
Add coconut sugar and coconut oil in a large bowl and whisk until well blended. Add eggs one at a time and whisk well. Add in the bananas, yogurt, and vanilla. Whisk until blended.
1 cup coconut sugar, ¼ cup coconut oil, 3 ripe bananas, ⅓ cup dairy free yogurt, 2 regular eggs, 1 teaspoon pure vanilla extract
Add the dry ingredient mix in 3 parts, until just blended. Stir in chocolate chips or other add-ins if you are using. Spoon the batter into the prepared bread pan.
¼ cup mini chocolate chips
Bake at 350F for 55-60 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan then lift the parchment sling out to fully cool on a cooling rack.