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eggless chocolate chip banana bread

Chocolate Chip Banana Bread (No Eggs)

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 Loaf pan 9x5-inch
  • 2 Mixing bowls medium
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Fork or potato masher
  • 1 Cooling rack
  • 1 parchment paper sheet optional

Ingredients
  

  • 3 large bananas very ripe mashed
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/4 cup plant-based milk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon optional
  • 1 cup semi-sweet chocolate chips plus extra for topping
  • 2 tablespoons chocolate chips for topping optional
  • 1 tablespoon vegetable oil or nonstick spray for greasing pan

Instructions
 

  • Preheat the oven to 350°F and lightly grease the loaf pan with oil or nonstick spray, lining with parchment if desired.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
  • In another bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  • Add the granulated sugar, brown sugar, vegetable oil, applesauce, plant-based milk, and vanilla to the bananas and whisk until smooth.
  • Add the dry ingredients to the wet ingredients and gently stir with a spatula until just combined and no dry streaks of flour remain.
  • Fold in the chocolate chips until evenly distributed, being careful not to overmix the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle the extra chocolate chips evenly over the top of the batter, if using.
  • Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs and no wet batter.
  • Remove the pan from the oven and let the banana bread cool in the pan on a cooling rack for 15 minutes.
  • Carefully lift or turn out the loaf onto the cooling rack and let it cool for at least 5 more minutes before slicing and serving.

Notes

Extra Tips: For the best flavor and sweetness, use bananas that are very spotty or almost black, as underripe bananas will make the bread less moist and less sweet. If the top of the loaf is browning too quickly, tent it loosely with foil during the last 10 to 15 minutes of baking. Mixing only until the flour is incorporated helps keep the bread tender instead of dense, so avoid vigorous stirring once the dry ingredients are added. You can substitute some or all of the chocolate chips with chopped nuts, such as walnuts or pecans, for extra texture. This bread keeps well wrapped at room temperature for up to 3 days, and slices can be wrapped individually and frozen for quick snacks later.
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