Eggless Chocolate Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Spatula
- 1 fork (for mashing bananas)
- 1 9x5-inch loaf pan
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wire rack
- 1 parchment paper sheet (optional, to line pan)
Ingredients
- 3 medium ripe bananas mashed
- 120 milliliter vegetable oil neutral
- 150 gram granulated sugar
- 60 milliliter milk dairy or plant-based
- 5 milliliter vanilla extract
- 190 gram all-purpose flour sifted
- 30 gram unsweetened cocoa powder sifted
- 5 gram baking powder
- 3 gram baking soda
- 2 gram salt fine
- 90 gram dark chocolate chips plus extra for topping
Instructions
- Preheat your oven to 175°C (350°F) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
- In a mixing bowl, mash the ripe bananas with a fork until mostly smooth.
- Add vegetable oil, sugar, milk, and vanilla extract to the mashed bananas and whisk until well combined.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
- Add the dry ingredients to the wet mixture in two additions, gently folding with a spatula until just combined and no dry streaks remain.
- Fold in the chocolate chips, reserving a small handful for topping if desired.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the reserved chocolate chips evenly over the top of the batter.
- Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Remove the pan from the oven and let the banana bread cool in the pan for 15 minutes.
- Carefully transfer the loaf to a wire rack and let it cool for at least 5 more minutes before slicing.
Notes
For best results, use very ripe, spotty bananas for maximum sweetness and moisture, and avoid overmixing the batter once the dry ingredients are added to keep the bread tender instead of dense. If using plant-based milk, choose an unsweetened variety so the loaf does not become overly sweet, and feel free to swap vegetable oil with melted coconut oil as long as all ingredients are at room temperature to prevent the oil from solidifying. You can customize the texture by adding chopped nuts for crunch or reducing the chocolate chips slightly if you prefer a less sweet loaf, and always let the bread cool enough before slicing to prevent it from crumbling and to allow the flavors to develop fully.
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