prep time: 15 min | bake time: 45 min | total time: 1 hr
If you’re looking for a banana bread recipe that will have you eating half of it in a day – look no further because I promise you this one is a winner! This simple and deliciously moist Chocolate Chip Banana Bread is eggless and can easily be made dairy-free. It’s the perfect way to use overripe bananas, offering a lighter texture instead of the heavy feel that some banana breads may have. After several weeks of perfecting this recipe, it’s now better than ever and I cannot wait for you to try it! Chocolate chips are optional, but let’s be real folks, they are sort of necessary and even a small sprinkle of them adds a lovely contrast of flavors. I hope you enjoy this refined version of banana bread!
The batter for this eggless banana bread is thick, as expected from a true banana bread. When freshly baked, it may form a bread-like crust. Don’t worry, as the loaf cools, the moisture from within will soften the bread, creating a wonderfully moist and tender result that you will truly be obsessed with. I’ve had a lot of banana bread in my days and I can honestly say that this one is the best! Give it a try and let me know what you think, it comes together in no time and might be eaten up even quicker!
For this banana bread, I recommend using semi-sweet or dark chocolate chips to balance the sweetness of the bananas. You can also use mini chocolate chips if you want smaller but more bursts of chocolate in every bite. If you’re making a dairy-free version, be sure to choose dairy-free chocolate chips that don’t contain milk solids. Dark chocolate chips are a great option for this.
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20cm) or 9-inch (22cm) loaf pan and line it with parchment paper, leaving an overhang for easy removal. In a bowl, combine milk and vinegar and let it sit for 10 minutes until slightly curdled. Add the sugar and oil to the curdled milk, and whisk until the sugar is dissolved. Then, mix in the mashed banana until well combined.
In a separate bowl, combine all the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet mixture until fully combined and the batter is smooth. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and score the top by running a small knife about 1/4 inch deep along the surface from one end to the other. This will help the bread rise evenly. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. Let the bread cool in the pan for 30 minutes before transferring it to a cooling rack. Slice and enjoy!
To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for up to a week. If you store it in the fridge take it out and let it get to room temperature or warm slightly before serving for the best flavor and texture.
Yes, this banana bread freezes beautifully! Simply wrap the cooled loaf (or individual slices) tightly in plastic wrap and place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the bread at room temperature or warm it in the microwave for a quick treat.
Absolutely! Use dairy-free milk substitute to keep this banana bread dairy-free.
Banana bread batter is naturally thicker than cake batter. This gives the bread its denser, heartier texture, unlike the lighter texture of banana cake.
If you often get mixed between Banana Bread and Banana Cake, then let me clarify that they are similar but not the same. Banana bread is a quick bread that typically has a denser, more bread-like texture, is made with a thick batter and contains less sugar. I wouldn’t suggest baking this banana bread recipe into a cake form!
Wrap it tightly in foil or plastic wrap to keep it moist. You can store it at room temperature for 2-3 days or in the fridge for 3-4 days.
Yes, in fact, banana bread tastes even better when made a day ahead as it gives the flavors time to meld and the moisture to evolve.
Wrapping the bread after it cools helps lock in the moisture. Storing it in a cool, dry place will also prevent it from drying out.
This banana bread is perfect when slightly warmed, either on its own or with a spread of butter. Enjoy it with a cup of coffee or tea for a cozy snack or breakfast.
Very travel-friendly! Since the bread holds its shape well and stays moist, it’s great for taking along on road trips, picnics, or even as a homemade gift. Wrap it well in foil or a resealable bag, and you’re good to go!
Banana bread freezes well for up to 3 months. Just be sure to wrap it tightly to prevent freezer burn.
If you have overripe bananas but aren’t ready to make bread yet, peel them and freeze them in an airtight bag. Thaw them in the fridge or at room temperature when ready to use.
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