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Preheat the oven to 350 degrees.
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Butter and grease a 9×5-inch baking pan.
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In a mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, ginger, and Morton® Fine Himalayan Pink Salt.
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In a separate bowl, mash the bananas. Whisk in the eggs, butter, and almond milk.
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Using a spatula, fold the wet ingredients into the dry, and mix until just combined. Gently mix in the pecans.
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Add the batter to the baking pan. Sprinkle the dark chocolate chips evenly over the top of the batter. Sprinkle Morton® Coarse Himalayan Sea Salt evenly over the top to finish.
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Bake at 350 degrees for 55-60 minutes. Insert a toothpick into the bread: if it comes out mostly clean with just a few crumbs, it’s ready.
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Remove from the oven and allow to cool completely before serving.
