Chocolate Chip Banana Bread (No Eggs, Super Moist!)
A moist, fluffy chocolate chip banana bread made without eggs. One bowl, simple pantry ingredients, and gooey chocolate chips in every bite. Easily made dairy-free or gluten-free.
Ingredients
- 2 cups all-purpose flour (or white whole wheat, or gluten-free AP flour with xanthan gum)
- 1 cup white sugar (or ½ cup white + ½ cup brown sugar)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups mashed ripe banana (about 4 medium bananas)
- ½ cup unsalted butter, softened (or melted coconut oil for dairy-free)
- ¼ cup milk (any dairy or non-dairy milk)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup chocolate chips, plus extra for topping
- ¼ cup walnuts, roughly chopped (optional)
Instructions
- Preheat the oven to 350°F (180°C). Line a standard loaf pan with parchment paper, leaving a few inches of overhang on each side for easy removal.
- Mix the dry ingredients. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Stir well to distribute evenly.
- Add the wet ingredients. Add the mashed bananas, softened butter, milk, vanilla extract, and apple cider vinegar to the same bowl. Mix until just combined - do not overmix. A few small streaks of flour are fine.
- Fold in the chocolate chips. Using a rubber spatula, gently fold in the chocolate chips and walnuts (if using). Tip: toss chips in a teaspoon of flour first to prevent sinking.
- Fill the pan. Pour the batter into the prepared loaf pan and smooth the top. Press a handful of extra chocolate chips (and walnuts) onto the surface.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top browns too quickly, loosely tent with foil around the 30-minute mark.
- Cool completely in the pan before slicing - at least 30–45 minutes. The loaf continues to set from residual heat as it cools.
Notes
Notes & Tips
- Sugar: White sugar gives the lightest texture. A combination of white and brown sugar adds caramel depth. Avoid using all brown sugar - the loaf will be too dense.
- Flour: All three flour types work (all-purpose, white whole wheat, gluten-free AP). For gluten-free, ensure the blend includes xanthan gum.
- Dairy-free: Use any non-dairy milk and swap butter for melted coconut oil.
- Not enough bananas? Substitute ¼ cup unsweetened applesauce or pumpkin puree per missing banana.
- Muffins: Divide batter into a greased 12-count muffin tin. Bake at 350°F for 18–22 minutes.
- Glass pan: Reduce oven temperature to 325°F and bake a few minutes longer.
- Don't overmix. Mix until just combined for the lightest, fluffiest texture.
Storage
- Room temperature: Airtight container for up to 5 days.
- Refrigerator: Tightly wrapped for up to 2 weeks.
- Freezer: Wrapped slices or whole loaf for up to 6 months. Thaw overnight in the refrigerator or at room temperature for a few hours.