Eggless Chocolate Banana Bread
Soft and moist eggless chocolate banana bread made with ripe bananas, cocoa and melty chocolate chips for rich chocolate flavor. This easy recipe canalso be made dairy-free and is perfect for breakfast, snacks, or dessert.
Yield: 8 servings
Ingredients
Chocolate Banana Bread
- 150 ml Milk* room temp; see notes for options
- 1 tbsp Lemon Juice or white vinegar
- 260 g Overripe Bananas mashed, roughly 2-3
- 120 g Light Brown Sugar or castor sugar
- 80 ml Sunflower Oil or any neutral oil
- 25 g Cocoa Powder unsweetened
- 220 g All Purpose Flour
- 1+1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 180 g Chocolate Chips* plus extra for topping, see notes for options
Instructions
For the Chocolate Banana Bread
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) or 9-inch (22 cm)loaf pan and line it with parchment paper, leaving an overhang for easy removal.
- In a bowl, combine the 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 dissolves, then mix in the mashed bananas until well combined.
- In a separate bowl, combine the flour, cocoa powder, baking powder and baking soda. Gradually fold the dry ingredients into the wet mixture until fully combined and the batter is smooth.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and score the top with a small knife about 1/4 inch deep to help the bread rise evenly. Bake for 45 minutes, or until a skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 30 minutes to 1 hour before transferring it to a cooling rack. Slice and enjoy! Store in an airtight container for 2–3 days at room temperature or up to 5 days in the fridge.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar
- Chocolate Chips: Use dark or semi-sweet chocolate chips or a chocolate bar cut in chunks. For the vegan version, use dark chocolate chips of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.