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.
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. 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.
1 – Combine dry ingredients: Mix in a medium bowl flour, cocoa, baking powder, baking soda, and salt. 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.
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.
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:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks.
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
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. Originally posted in April 2020, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
