Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.

Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps. You want about 1 1/2 cups mashed.

Whisk in the wet ingredients: Add brown sugar, granulated sugar, oil, non-dairy milk, eggs, and vanilla. Whisk until the mixture looks glossy and well combined.

Combine the dry ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon. This keeps the rise even and prevents clumps.

Bring it together: Add the dry ingredients to the wet. Stir with a spatula just until you no longer see dry flour. Do not overmix.

Add the mix-ins: Fold in the dairy-free chocolate chips and nuts (if using). Save a small handful of chips for the top.

Fill the pan: Scrape the batter into the prepared loaf pan. Smooth the top. Sprinkle remaining chips and a little turbinado sugar for a crisp, sparkly finish.

Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too fast, tent loosely with foil in the last 10–15 minutes.

Cool properly: Let the loaf cool in the pan for 15 minutes, then lift it out and cool on a wire rack until just warm or room temperature. Slicing too soon can make it gummy.

Slice and enjoy: Use a serrated knife for neat slices, especially if the chips are still melty.