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.
Food Allergy Swaps
This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
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
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Eggless Chocolate Banana Bread
Equipment
Ingredients
- 1 cup (140 g) all-purpose flour
- ½ cup (56 g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120 ml) milk (I used whole milk)
- 2 teaspoons (10 ml) apple cider vinegar
- 3 ripe bananas (about 270 g)
- ¼ cup (60 g) unsalted butter
- ¼ cup (60 ml) canola or vegetable oil
- 1 teaspoon (5 ml) pure vanilla extract
- ¾ cup (150 g) brown sugar
- 1 cup (200 g) chocolate chips or chunks
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in April 2020, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
Hi Oriana,
I am wondering why there is BOTH 1/4c butter and 1/4cup oil. Wouldn’t it be enough just to have the 1/4 butter? Why the additional oil? What purpose does that serve for the bread? I am guessing it is for added liquid, but why does it need to be oil and not something else? I made it wil 1/4c melted butter + 1/4c applesauce instead of oil and it came out the same as with the oil. (also lowered sugar to 1/3c). I was curious as to the baking reason for the addition of the oil, when there is already butter to serve that purpose.
Love this recipe and love you site. It’s a lifesaver for me and my husband, who has an egg allergy.
Thanks!
Hello Skye! Thank you for your thoughtful question and kind words! 😊 The combination of butter and oil in the recipe serves a specific purpose. Butter adds a rich flavor and helps with the texture, while oil keeps the bread moist and tender. Using both gives the best of both worlds—flavor from the butter and moisture from the oil.
I’m glad to hear that using applesauce worked well for you! It’s a great substitute for oil, adding moisture while reducing fat. And lowering the sugar sounds like a good adjustment for your taste.
I’m so happy you and your husband are enjoying the recipes, especially with his egg allergy. Thank you for your support!
Hi Oriana 🙂 If I wish to add some walnuts to the batter , can i do that? If yes what quantity? and should it be toasted or dry?
Hi Srishti! Yes, you can definitely add walnuts to the batter. I’d recommend using about 1/2 to 1 cup of walnuts, depending on how nutty you want it. Toasting the walnuts beforehand can bring out their flavor, but it’s up to you! Toasted or dry, they’ll be a delicious addition. Enjoy your baking!
May I use buttermilk? (like in your other banana bread recipe)
Hello Cathy! Yes, you can use buttermilk. xo
1/2 cup milk is not 240ml. could you make that clear
Hello Susan! I apologize for the confusion. It’s 1/2 cup – 120 ml. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi! Would olive oil or rapeseed oil work in this recipe? Thanks!
Hello Yvonne! You can substitute butter for oil. However, butter adds flavor to the bread so if possible I would recommend using butter. If using oil, try to add a light-tasting oil, such as vegetable or canola. Olive oil has a strong flavor that could be overpowering. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Another amazing eggless recipe from this site! This banana bread came out perfectly and looks just like the picture. Perfectly moist, no sinking in the middle, and is absolutely addicting. This has definitely become a new favorite in the family! Thank you!!!
Hello Emily! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hi , can I use almond flour instead of all purpose flour in this recipe?
Hello Sabs! I haven’t tested with almond flour, but I would love to hear how it goes if you do! Thanks for your interest in my recipe.
Made this tonight and it is DELICIOUS! Your blog is sooo wonderful for an egg-allergy family! Thank you!
Hello Robyn! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi
I made the cake 3 times.
The first attempt Was just perfect but the second and the third time. It was undercooked. I baked for 1 extra hour checking it on and off. Please help I love your recipe.
Hello Anika! If the first time it turned out well, it sounds like your oven might not be working properly. I would recommend using an oven thermometer to check. Thanks so much for trying my recipe and taking the time to come back and let me know!
Can we use wheat flour instead of plain flour?
Hello Deepali! I haven’t tested it personally, but you can certainly give it a try (texture will be different). Let me know how it turns out for you!
I used this recipe 2x already. My son has egg and peanut allergies, so I’m always looking for bread and cake recipes that are safe for him. This is moist, flavorful, but not overpoweringly sweet. I’m so happy to have found it. It’s on my kids’ favorite recipes now.
Do yourself a favor and try it!
Hello K Martin! I am so happy to know that my recipes are helpful to you and your family. I hope my recipes inspire you to continue cooking and baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! ?