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. The recipe includes step-by-step photos and lots of tips.
This recipe is 200% for you if you’re a chocolate fan! This Easy Eggless Chocolate Banana Bread is super fudgy, rich, 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 banana bread version, check out my BEST Eggless Banana Bread recipe.
The bananas make the bread super moist, and you can still taste the bananas. So, if you have ripened bananas, turn them into a chocolate lovers’ heaven!
Easy Eggless Chocolate Banana Bread Recipe Highlights
- It’s moist, tender, and super fudgy.
- Deep chocolate flavour.
- Easy to make; you don’t even need a mixer!
- It is made with simple ingredients.
- It’s wonderful to serve for breakfast, snack or dessert.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Cocoa Powder: I recommend using natural unsweetened cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise.
- Baking soda & Baking powder: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Ripe bananas: You must use overripe bananas to make this recipe. The riper and spottier, the better and the moister and more flavorful your banana muffins will be! If your bananas aren’t ripe enough, just bake them (in the peel) at 350º F (177º C) for about 10 minutes or until they blacken. You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel to rid of some excess liquid.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Sugar: You’ll need brown sugar. Light or dark will work well for this recipe. You can also use white sugar instead of brown sugar. However, brown sugar makes a denser, moister bread.
- Chocolate chips: Fell free to use semi-sweet or dark chocolate chips. You can also use chocolate chunks. You can also add chopped walnuts or pecans if you want.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
1 – Combine dry ingredients: Mix in a medium bowl flour, cocoa, baking powder, baking soda, and salt. Set aside.
2 – Mix milk and vinegar: 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.
3 – Mash bananas.
4 – Combine wet ingredients: Add melted butter, oil, and vanilla extract into the mashed bananas; whisk until combined. Add brown sugar; mix to combine. Stir in milk mixture until well incorporated. Stir until smooth.
7 -Combine dry and wet: Stir the flour mixture into the wet ingredients, don’t overmix. Fold in 3/4 cup of the chocolate chips.
8 – Pour batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
9 – Bake and let it cold slightly on a wired rack before slicing.
Tips & Tricks to Make the Best Chocolate Banana Bread Without Eggs
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 an 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.
Frequently Asked Questions
Yes! Substitute all-purpose for 1-to-1 Gluten-Free flour (this is my favorite).
Yes! Use your favorite plant-based milk, dairy-free or vegan butter (or substitute for coconut oil), and dairy-free or vegan chocolate chips.
For muffins, I recommend using my Eggless Banana Chocolate Muffins recipe.
Absolutely! Add 1 cup of chopped nuts, such as walnuts or pecans.
Yes, you can. In this recipe, butter and oil are interchangeable. However, I like to use butter because it adds a surprising amount of flavor, so if possible, follow the recipe exactly for better results.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Storing & Freezing Instructions
This bread can be stored wrapped in plastic wrap at room temperature for about 4-5 days.
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.
More Chocolate Egg-Free Recipes You’ll Love!
- 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
Equipment
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 (240 ml) milk (I used whole milk)
- 2 teaspoons (10 ml) apple cider vinegar
- 3 ripe bananas (about 225 gr)
- ¼ cup (60 gr) unsalted butter
- ¼ cup (60 ml) canola or vegetable oil
- 1 teaspoon (5 ml) pure vanilla extract
- ¾ cup (150 gr) brown sugar
- 1 cup (200 g) chocolate chips or chuncks
Instructions
- Preheat the oven to 350º F (180º C). Grease a loaf pan with no-stick baking spray. 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 flour, cocoa, baking powder, baking soda, and salt in a medium bowl. 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; mix to distribute evenly.
- Pour batter into the 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, which 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 it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Then, run a knife around the edges of the bread, gently remove the loaf from the pan, and place it on a rack to cool completely. Cut into slices with a serrated bread knife and serve.
- 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.
Nutrition
Originally posted in April 2020, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
