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sliced Eggless Chocolate Banana Bread over a wooden board with a glass of milk in the background.

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 283kcal


  • 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


  • 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.


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.
  • 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.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 283kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Fiber: 3g | Sugar: 27g