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This Eggless Chocolate Banana Bread is moist, tender, and super chocolaty! It’s quick to make with simple ingredients and beyond delicious. The best banana bread without eggs you will ever have.
Easy Eggless Chocolate Banana Bread Recipe
If you’re a chocolate fan, this recipe is 200% for you! This Eggless Chocolate Banana Bread is super fudgy and decadent. Perfect when you need a chocolate pick me up.
Like most of my recipes, this one is “don’t fuss; make it easy”. You don’t even need a mixer!
It’ s so fast and easy to make. If you prefer the classic version check out my BEST Eggless Banana Bread recipe.
So, if you have ripened bananas turn them into a chocolate lovers’ heaven!
EGGLESS CHOCOLATE BANANA BREAD INGREDIENTS:
You’ll need:
- All-purpose flour
- Natural unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Milk
- Apple cider vinegar
- Ripe bananas
- Unsalted butter
- Canola or vegetable oil
- Pure vanilla extract
- Brown sugar
- Chocolate chips
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
HOW TO MAKE CHOCOLATE BANANA BREAD WITHOUT EGGS:
- Combine dry ingredients.
- Mix milk and vinegar.
- Mash bananas.
- Add melted butter, oil and vanilla extract into the mashed bananas; mix until combined.
- Add brown sugar; mix to combine.
- Stir in milk mixture until well incorporated. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
- Bake and let it slightly cold before slicing.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
TIPS AND TRICKS TO MAKE THE BEST EGGLESS CHOCOLATE BANANA BREAD
- Use natural cocoa powder for this recipe. The acidity in natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven.
- You can use white sugar instead of brown sugar. However, brown sugar makes a denser, moister bread.
- Be sure to use very ripe, brown bananas for the best banana flavor. To ripen bananas quickly, store them in a loosely sealed brown paper bag.
- When mashing the bananas leave them as chunky or as smooth as you prefer.
- Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for easy unmold process.
- Baking time will vary slightly depending on the moisture and sugar content of your bananas, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.
- Wrap banana bread in plastic wrap to keep it from drying out.
CAN I MAKE THIS EGGLESS CHOCOLATE BANANA BREAD GLUTEN-FREE?
Yes! Substitute all-purpose for 1-to-1 Gluten-Free flour (this is my favorite).
CAN I MAKE THIS EGGLESS CHOCOLATE BANANA BREAD DAIRY-FREE?
Yes! Use your favorite plant-based milk, dairy-free or vegan butter (or substitute for coconut oil), and dairy-free or vegan chocolate chips.
HOW TO STORE
This bread can be stored wrapped in plastic wrap at room temperature for about 4-5 days.
TO FREEZE:
- Cool the bread completely.
- Fully wrap it in plastic wrap, tightly.
- After that, wrap it in aluminum foil.
- And place in a freezer bag to avoid freezing burn.
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
LOOKING FOR MORE CHOCOLATE EGGLESS DESSERTS?
- Eggless Chocolate Cheesecake
- Eggless German Chocolate Cake
- Eggless Banana Chocolate Chips Muffins
- Eggless Chocolate Donuts
- Eggless Chocolate Cupcakes
- The Best Eggless Chocolate Cake Ever
Eggless Chocolate Banana Bread
This Eggless Chocolate Banana Bread is moist, tender, and super chocolaty! It's quick to make with simple ingredients and beyond delicious. The best banana bread without eggs you will ever have!
Ingredients
- 1 cup (140 gr) all-purpose flour
- ½ cup (56 gr) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk (I used whole milk)
- 2 teaspoons apple cider vinegar
- 3 ripe bananas (about 225 gr)
- ¼ cup (60 gr) unsalted butter
- ¼ cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- ¾ cup (130 gr) brown sugar
- 1 cup chocolate chips
Instructions
- Preheat oven to 350º F. Grease with no-stick baking spray a bread loaf pan. I used a 9 x 5 x 3-inch loaf pan. NOTE: Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy unmold process.
- Mix in a medium bowl flour, cocoa, baking powder, baking soda, and salt. Set aside.
- Stir together milk and vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Set aside.
- In a medium bowl, mash the ripe bananas with a fork until completely smooth.
- Stir the melted butter, oil and vanilla extract into the mashed bananas; mix until combined.
- Add brown sugar; mix to combine.
- Stir in milk mixture until well incorporated. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. NOTE: Since we added chocolate chips to the batter it might be hard to check for doneness using the toothpick test because you might have some melted chocolate chips on the toothpick. In this case, you can also check by gently pushing the center top of the chocolate banana bread down with your finger. If it feels relatively firm and bounces back when you release your finger, that’s a good sign that it’s done.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread, gently remove the loaf from the pan and place on a rack to cool completely. Cut into slices with a serrated bread knife and serve.
Oriana’s Notes
STORE: The bread can be stored wrapped in plastic wrap at room temperature for about 4-5 days.
FREEZE: Cool the bread completely and fully wrap it in plastic wrap, tightly. After that, wrap it in aluminum foil and place in a freezer bag to avoid freezing burn. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
GLUTEN-FREE: Substitute all-purpose for 1-to-1 Gluten-Free flour (this is my favorite).
DAIRY-FREE: Use your favorite plant-based milk, dairy-free or vegan butter (or substitute for coconut oil), and dairy-free or vegan chocolate chips.
PRO TIPS:
- Use natural cocoa powder for this recipe. The acidity in natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven.
- You can use white sugar instead of brown sugar. However, brown sugar makes a denser, moister bread.
- Be sure to use very ripe, brown bananas for the best banana flavor. To ripen bananas quickly, store them in a loosely sealed brown paper bag.
- When mashing the bananas leave them as chunky or as smooth as you prefer.
- Baking time will vary slightly depending on the moisture and sugar content of your bananas, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.
- Wrap banana bread in plastic wrap to keep it from drying out.
- Eggless Chocolate Cheesecake
- Eggless German Chocolate Cake
- Eggless Banana Chocolate Chips Muffins
- Eggless Chocolate Donuts
- Eggless Chocolate Cupcakes
- The Best Eggless Chocolate Cake Ever
Nutrition
Calories: 283kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 5gFiber: 3gSugar: 27g
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