This reader-favourite banana bread also happens to be one of my favourites! It’s soft and moist even without eggs, made with wholewheat flour, has a moderate amount of sugar thanks to lots of mashed banana that makes it perfectly sweet and flavourful, is lightly spiced and studded with lots of melty chocolate chips and tastes even better the next day. I’ve refreshed the photos and tweaked the recipe very slightly after years of meaning to. Let’s bake some banana bread!
While I stay away from using egg replacers and things, this bread is one of those super forgiving ones that has enough moisture with or without eggs. It’s a very simple adaptation of these banana coconut muffins, with brown sugar for extra flavour and regular milk. So this bread is not vegan, but can easily be made so by subbing the coconut versions of both sugar and milk.
The cinnamon is mild, because I really wanted the banana and all those melty chocolate chips to shine, but feel free to increase it if you prefer. The whole thing is so wonderfully flavoured, I don’t know why I’m not making banana bread all day long. Must have more weird speckled bananas in the house at all times. The riper, the better. Because it just means more flavour and more sweetness by the next day.
The batter comes together quickly, requires no fancy ingredients or equipment and can be made entirely by hand which is always a win in my book. You have no reason not to make this.
Chocolate Chip Banana Bread (Eggless)
Ingredients
- 4 very ripe medium sized bananas
- 1/2 cup soft light or dark brown sugar (100 gms)
- 1/4 cup olive oil (60 ml)
- 3/4th cup whole milk, at room temperature (190 ml)
- 1 tsp vanilla extract
- 2 cups wholewheat flour (225 gms; see notes)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon powder
- 1/2 cup dark chocolate chips (85 gms) (or use chopped chocolate)
Instructions
- Line a 9x5 inch loaf pan with non-stick baking paper, leaving a little overhang for easy removal. Preheat the oven to 175 C.
- In a large mixing bowl, mash the bananas well. Add the sugar and oil and whisk well to combine. Add the milk and vanilla and whisk again till smooth.
- Sift in the flour, baking powder, baking soda, salt and spices. Fold in the flour mixture until just combined, do not over-mix. Fold in the chocolate chips. The batter will be thick but spreadable.
- Transfer the batter to the loaf tin and smoothen the top, adding more chocolate chips on top if you like (who doesn't?!)
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no wet batter. Cover the top loosely with foil in the last 10 minutes of baking if the top is browning too quickly.
- Allow the cake to cool in the tin for 20 minutes, then lift it out using the paper overhang and place on a wire rack to cool completely before slicing. The banana flavour intensifies and the bread becomes sweeter and more moist on day two, so I recommend waiting after the first slice!
- Store in an airtight tin at room temperature for 2 to 3 days, but in warm weather, I prefer to store it in the fridge on day one itself where it will keep for a week. You can also freeze this for longer. Happy baking!
Notes
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Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
LOVE THIS ONE! The only vegan banana bread I love to make. so moist and delicious!
That makes me so happy !
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Can I use cold pressed coconut oil or sunflower oil instead of olive oil?? If yes then what should be the proportion??
Yes you can, same amount
If i use over ripe frozen bananas, would that be fine?
Yes that should be ok to use once thawed !
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I find I get better results when I use a kitchen scale – especially with flour, since everyone seems to measure cups differently.
Are you able to tell me how many GRAMS of flour YOU used here? Also – if we don’t have whole wheat flour, would we use an equal amount of all-purpose? Thank you.
I cup of flour is 125 grams and yes, all-purpose flour would be fine too
I use the spoon and level method to measure flour into cups and find that since not everyone has kitchen scales, this is more accessible. But standard measurement charts like the one by King Arthur Flour are what I use if I need to convert cups to grams.
Great recipe, what can we use instead of milk to make it lactose free.
The recipe mentions coconut milk as an alternative. You could try almond milk too.
I used your recipe to make banana bread (I say bread, but since the bread tin wasn’t available, I used a cake tin), and I want to say, thank you so much!! It came out amazingly well!
Some things I tried out – I couldn’t get chocolate chips, so I used black chocolate bars. They’re chunkier, and you get more out of the chocolate. And using almond or fruit and nut type of chocolate bars gives it an extra flavor, which works well.
Again, thank you so much! I really appreciate this, since I was making it for my family and they don’t eat egg. We really enjoyed it!
That’s good to hear, I’m glad you enjoyed this cake, it’s one of my favourites 🙂
Just made it, it turned out DELICIOUS!!! Think I might decrease the amount of chocolate chips next time. I only had 3 ripe bananas, so I used 1/2 cup applesauce to sub the last banana. Thank you for the amazingly simple recipe!! What is the best way to store this?
Yay I’m super thrilled you liked it ! Best to store in the fridge after day one especially in warm climates 🙂
Thank you for posting this recipe! We are going to our friends’ home later this evening for our weekly game(s) of Spades, and I just put the muffin tin in the oven. The husband is very allergic to eggs (all poultry – meat, feathers, even touching an eggshell, nuts, beans, etc…), so I was very happy to find a recipe I can serve him without incurring a trip to the nearest emergency room. I set the oven for 350°F, and the timer for 40 minutes, at which point I plan to start checking the muffins. (I figured muffins were probably a bit more handy during a card game.) For future reference, how long do you bake them when you’ve made muffins? I can’t seem to find that part in the directions. Thanks again!
I’m happy you tried this recipe ! For muffins I would start checking for doneness at about 20 mins, then rotate the tray and keep baking for another 15 mins or so, so your timing sounds perfect 🙂
I just finished baking it I put it in a 11×7 pan to bake it looks wonderful smells better! I made it for Church so I am hoping it turns out good! Thank you for the recipe!
Thank you for trying it out! Hope you loved it 🙂
It was amazing! I did make a vanilla glaze icing for it but it didn’t need it at all so moist I like baking it in the 11×7 pan it came out like a square cake piece easier to eat but thank you so much for the eggless recipe!
Ooooo vanilla glaze sounds amazing! I’d just eat it with a spoon and forget all about the cake 🙂
This was not cooked fully through when I took it out after 30 min. I had to cook it for atleast 60 min at 375!
It tastes good though!
Yup I added a note above the recipe to adjust the baking time, and realised I forgot to do that in the recipe itself, my bad! Glad you liked it 🙂
It was awesome!!!! I used coconut oil instead of Olive oil yuuuuummmmm. Thank you!
I’m so glad you liked it!
Hi, Can we use normal flour instead of wholewheat? Will it turn out good?
Yup it should be fine 🙂
hi. here one cup means 200 ml or 240 ml?
Hi Smita, what ingredient are you referring to? I use standard measuring cups, and this converter might help you. https://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/measures.cfm
I am on a Banana bread craze too! Made ur whole-wheat banana bread (with honey) the other day. Totally yumm. Although, I guess I didn’t bake it long enough and it ws slightly uncooked and too banan-ey and gooey at the bottom. I loved it nevertheless. But I want to perfect Banana bread at least once. Somehow, the baking time for me is always more than it says!and I can’t say it enough, I am a fan !
Thanks Aseera! About the baking times, I think it’s just a matter of getting to know your oven 🙂 All ovens work a little differently, so definitely do the toothpick test a few times before you’re sure the cake is ready. Banana bread tends to remain a little moist, so will take longer to cook through. Let me know how it goes the next time!
Ya I don’t know about the cooking time.. my oven usually cooks thing fast and it took 55 minutes. Very good recipe otherwise!
This is awesome! Loved it.
Can we add some oat flour ? In what proportion? And can you suggest any natural replacement for sugar?
Glad you enjoyed it! Oat flour can make baked goods a little more dense so I wouldn’t be able to suggest it here without trying it myself since it’s also an eggless recipe. For the sugar, you can try jaggery and you can also refer these two recipes: https://thedessertedgirl.com/2018/04/24/banana-oat-bread/ https://thedessertedgirl.com/2019/10/09/healthy-banana-bread/