Chocolate Chip Banana Bread (NO Eggs!) Recipe

I can’t wait to share my one bowl Chocolate Chip Banana Bread No Eggs that uses a clever pantry swap to make a fuss free vegan, gluten free loaf studded with chocolate chips and walnuts.

I love that this Chocolate Chip Banana Bread No Eggs surprises people. It feels moist and fluffy on the outside, tender inside, and dairy free chocolate chips peek through every slice.

I call it my Easy Banana Bread Recipe No Eggs because it happens when I have very ripe bananas, mashed and a bit of luck. I’ll admit I sometimes bake something that looks rough, crumbs fall apart, but the flavor shuts people up.

Its stubbornly addictive, makes you curious, and somehow everyone asks for another slice.

Ingredients

• ripe bananas give natural sweetness, moisture and fiber, potassium rich, makes loaf tender
• gluten free flour gives structure and carbs, may need xanthan for chew and binding
• coconut or neutral oil adds healthy fats, keeps crumbs soft, slight coconut note if used
• maple syrup is a natural sweetener, adds caramel-like flavor and moisture, less processed
• applesauce acts like an egg substitute for moisture and binding, lowers fat, mild tang
• apple cider vinegar reacts with baking soda for lift, small tang that brightens flavor
• dairy free chocolate chips melt into gooey pockets, add sweetness and rich chocolate notes

Ingredient Quantities

• 1 3/4 cups gluten free all purpose flour (about 210 g)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon (optional)
• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup melted coconut oil or neutral oil
• 1/3 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1/4 cup unsweetened dairy free milk (almond or oat)
• 3/4 cup dairy free chocolate chips
• 1/2 cup chopped walnuts, optional
• 1/2 tsp xanthan gum, only if your gluten free flour does not already contain it

How to Make this

1. Preheat oven to 350 F 175 C and grease a 9×5 loaf pan or line it with parchment so you can lift the loaf out later.

2. In a large bowl mash 3 very ripe bananas until pretty smooth. Add 1/3 cup melted coconut oil or neutral oil, 1/3 cup maple syrup, 1/4 cup unsweetened applesauce, 1 tsp apple cider vinegar, 1 tsp vanilla extract and 1/4 cup unsweetened dairy free milk. Whisk or stir until combined.

3. Add the dry stuff right on top of the wet in the same bowl: 1 3/4 cups gluten free all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp fine sea salt and 1 tsp ground cinnamon if using. If your gluten free flour does not already contain xanthan gum, add 1/2 tsp xanthan gum now.

4. Gently fold the dry into the wet until just combined. Dont overmix you want the batter slightly lumpy not gluey.

5. Fold in 3/4 cup dairy free chocolate chips and 1/2 cup chopped walnuts reserving a few to sprinkle on top if you like.

6. Scrape the batter into the prepared loaf pan, smooth the top and sprinkle the reserved chips and nuts. The batter will be thick but scoopable.

7. Bake at 350 F 175 C for about 50 to 65 minutes until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If it browns too fast tent loosely with foil after about 30 to 35 minutes.

8. Cool the loaf in the pan on a wire rack for 15 to 20 minutes, then lift it out using the parchment and let it cool at least another 30 to 45 minutes before slicing. Cutting too soon makes it gummy.

9. Tips and hacks youll want to know: use very ripe bananas with brown spots for max flavor and sweetness; spoon and level the flour instead of scooping from the bag to avoid a dense loaf; room temp melted oil mixes easier; if your gluten free blend already has xanthan gum skip adding more.

10. Storage: keep wrapped at room temp up to 2 days, refrigerate up to 5 days or freeze slices for up to 3 months. Rewarm slices briefly in the microwave or toaster oven before serving.

Equipment Needed

1. 9×5 loaf pan (greased or lined with parchment so you can lift the loaf out later)
2. Parchment paper (or strips to line the pan)
3. Large mixing bowl
4. Measuring cups and spoons (spoon and level your flour for best results)
5. Fork or potato masher for the bananas
6. Whisk and a rubber spatula for mixing and scraping the bowl
7. Wire cooling rack and a toothpick or skewer to test doneness
8. Oven mitts and a kitchen scale if you want extra accuracy (optional)

FAQ

Chocolate Chip Banana Bread (NO Eggs!) Recipe Substitutions and Variations

• Gluten free all purpose flour (1 3/4 cups): swap with 1 3/4 cups regular all purpose flour if you don’t need it GF, and skip the xanthan gum. Or try 1 3/4 cups oat flour but expect to add 2 to 3 tbsp more dairy free milk since oat flour soaks up liquid.
• 1/3 cup melted coconut oil: use 1/3 cup neutral oil like canola or grapeseed, or 1/3 cup melted vegan butter. If you use olive oil pick a mild one so it doesn’t taste olivey.
• 1/3 cup maple syrup: replace with 1/3 cup honey (not vegan) or 1/4 cup packed brown sugar plus 2 tbsp dairy free milk to keep the batter moist.
• 1/4 cup unsweetened applesauce: swap for 1/4 cup pumpkin puree or canned sweet potato, or use one flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) as a binder instead.

Pro Tips

1) Use super ripe bananas, the browner the better. You can even freeze overly ripe ones, thaw them, squeeze out any extra liquid and mash while still a bit warm. They add sweetness so you can cut the maple syrup a touch if you want.

2) Measure the flour by spooning into the cup then level it off, do not scoop from the bag. Fluff the flour first. If your gluten free blend already has xanthan gum skip adding more, too much makes the crumb weird.

3) Don’t overmix. Fold the dry into the wet just until you can’t see big streaks of flour, a few little lumps are fine. Letting the batter rest for 10 to 15 minutes before baking helps the gluten free flour hydrate and gives a better texture.

4) Cool completely before slicing, seriously, wait the full 30 to 45 minutes after you lift it from the pan or it will be gummy. If the top is browning too fast loosely tent with foil after about 30 minutes. Store wrapped on the counter for a couple days, fridge up to 5 days, or freeze slices and reheat in the toaster oven or microwave.