Preheat the oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.

In a large bowl mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining.

Add the melted coconut oil, light brown sugar, granulated sugar, plant-based milk, and vanilla extract to the mashed bananas and whisk until well combined.

In a separate bowl whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly mixed.

Gently add the dry ingredients to the wet mixture and stir with a spatula just until no dry flour remains, avoiding overmixing.

Fold in the vegan chocolate chips and chopped walnuts until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula, then sprinkle extra chocolate chips on top if desired.

Bake the banana bread in the preheated oven for 50–55 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Remove the loaf from the oven and place the pan on a wire rack to cool for about 15 minutes.

Carefully lift the banana bread from the pan, transfer it directly to the wire rack, and let it cool for an additional 5–10 minutes before slicing and serving.