I spent this weekend in a haze of flu and good food. Because when your only task for two days involves making your way through boxes of tissues, the least you can do for yourself is eat a ton of really delicious food of all kinds. And bake banana bread. Because there’s always enough enthusiasm for banana bread.
Banana bread that’s made with wholewheat flour (yay), mildly spiced with cinnamon and nutmeg, filled with milk chocolate chips, super moist, just the right amount of dense and the only way to eat it is to slice it up into giant chunks and have a freshly made cup of coffee ready. It will cure everything.
I’ve made a ton of banana cake/bread/muffin type things and they’re all on this blog. This version is eggless because I was out of eggs and because I know many of you have been asking for more eggless recipes. So while I stay away from intentionally using egg replacers and things, this bread is one of those super forgiving ones that has enough moisture with or without eggs. It’s a very simple adaptation of these banana coconut muffins, with brown sugar for extra flavour and regular milk. So this bread is not vegan, but can easily be made so by subbing the coconut versions of both sugar and milk.
Chocolate Banana Cake Recipe
The spices are mild, because I really wanted the banana and all those melty chocolate chips to shine, but feel free to increase the cinnamon and nutmeg as you wish. Maybe even powdered cloves?
The whole thing is so wonderfully flavoured, I don’t know why I’m not making banana bread all day long. Must have more weird speckled bananas in the house at all times. The riper, the better. Because it just means more flavour and more sweetness by the next day. In fact, once baked, you might actually think you didn’t add enough sugar. All of it intensifies, so try and let this bread last beyond a few hours 🙂
The batter comes together quickly, requires no fancy ingredients or equipment and can be made entirely by hand which is always a win in my book. You have no reason not to make this. Doooo it!
Chocolate Chip Banana Bread
Moist, spiced banana bread filled with chocolate chips, no mixer needed. It's made without eggs but you'd never tell the difference and it can easily be made vegan!This chocolate chip banana bread is moist, fluffy, and takes minutes to prep! One bowl, no eggs, and no dairy, it’s truly the best quick bread recipe.
Sure, you could make some fluffy banana pancakes or a healthy banana cake, but nothing beats a loaf of warm, moist banana bread, especially if there is some chocolate involved!
I know that everyone claims they have the best recipe for banana bread with chocolate chips but trust me on this: you’ll fall in love with this recipe. I made it for all my neighbors when I first moved into my new neighborhood and let’s just say we are all VERY good friends now!
No Egg, Vegan Chocolate Banana Bread Recipe
The beauty of this quick bread is just how simple the ingredient list. You probably already have everything in your pantry right now. Here is what you’ll need:
If you follow a gluten free diet, you can use the same amount of gluten free baking flour that contains xanthan gum.
Making this banana bread is so simple and needs no fancy kitchen gadgets to prepare! It follows a 3-step process, and the oven takes care of all the hard work.
Easy Dairy Free Banana Bread
In a large mixing bowl, combine your dry ingredients and mix well. Mash your bananas, and add those to the bowl, along with the other wet ingredients. Mix until just combined, as we don’t want to over-mix it! Using a rubber spatula, fold through the chocolate chips and walnuts (if using them).
Now we bake! Bake the chocolate chip banana bread for around 45-50 minutes, or until a skewer comes out clean from the center. Oven makes and models vary, so you may find your banana chocolate chip bread taking a little longer to cook. Once cooked, remove from the oven and let cool completely in the pan.
To store: Leftover slices can be stored at room temperature, covered, for up to one week. If you’d like it to keep longer, store it in the refrigerator for up to two weeks.
Healthy Moist Banana Bread
To combat this, you should ALWAYS fold through the chocolate chips at the end of the recipe preparation, instead of all at once.
Yes, you can cook or bake your banana chocolate chip bread in a glass pan, but be wary that the heat distributes differently. To combat this, bake the banana bread at 170C/325F to compensate.
This chocolate chip banana bread recipe is moist, fluffy, and bursting with mouthfuls of chocolate chips in every bite! There are no eggs needed, and the batter uses pantry staples.
Vegan Chocolate Banana Cake
* White sugar is best. You can also use half brown sugar/coconut sugar and half white sugar. Avoid using all brown sugar, as the flavor will be too deep.
Serving: 1 slice Calories: 226 kcal Carbohydrates: 29 g Protein: 3 g Fat: 9 g Sodium: 195 mg Potassium: 22 mg Fiber: 5 g Vitamin A: 360 IU Calcium: 19 mg Iron: 2 mg NET CARBS: 24 g
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Ridiculously Easy Banana Bread
I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.Moist, extremely delicious eggless chocolate banana bread – all you need is a single bowl and this gorgeous cake gets done very quickly! A step by step picture recipe for this delicious whole wheat, almost vegan chocolate banana bread.
At the beginning of the year, I had posted the recipe for a moist banana bread recipe that requires very few ingredients, yields a perfect loaf that is so magical that it is almost fail-proof. By method, it is vegan – uses no milk or milk products and yet, it is very moist thanks to the bananas. I have since made that banana bread many times! Recently I wanted to slightly change the recipe and ended up making this eggless chocolate banana bread.
This recipe for eggless chocolate banana bread uses less oil, less sugar than the original one. I have been getting queries on the banana bread recipe and what if we don’t add any sugar at all or how to make a diabetic friendly one . I am not qualified to be making any claims, as I am not professionally trained but in my opinion even if the bread just uses bananas and no sugar at all – I don’t think it is diabetic friendly. That said, anyone should be able to enjoy a small slice of this eggless chocolate banana bread without having too much guilt and that’s what this is all about.
Delicious And Moist Gluten Free Banana Bread
I love this recipe so much that I always have frozen bananas in my freezer and at moment’s notice I could thaw them and whip up this deliciousness. More than anything, the fact that it is so easy to make it and that it stores well is why this recipe for eggless chocolate banana bread is a winner for me. I have made it with just ¼
Cup – both versions turn out great. If you are serving this with coffee/tea, the lesser sweet version is my choice. While serving it to kids, drizzle some chocolate sauce!
3. In another bowl, add mashed bananas, sugar and mix well until the sugar is well dissolved. Add the oil and vanilla essence.
Best Eggless Banana Bread
8. Add this batter to the lined baking tray (I used loaf pan) and even out the batter. Sprinkle chocolate chips on top and bake at 180°C for ~35 mins.
9. When a toothpick inserted comes out clean, remove the baking tray from oven. Let it cool down for 5 mins before turning it over. Once cooled down completely, slice as needed.
10. Store in an airtight container and stock it up in the fridge for over a week. The cake retains its moistness but if it seems a little dense, warm it in microwave for 30 secs. Serve cold or warm.
Banana Bread Recipe
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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