Egg Free Chocolate Banana Loaf
Indulge in the rich, fudgy goodness of this Egg-Free Chocolate Banana Loaf, a deliciously moist and tender treat perfect for satisfying your chocolate cravings without the use of eggs. This vegan-friendly banana bread combines the natural sweetness of ripe bananas with the decadent depth of cocoa powder and dark chocolate chips, creating a perfectly balanced flavor profile. With just 15 minutes of prep time, this easy-to-make recipe is ideal for a quick dessert, snack, or even a breakfast indulgence. Plant-based almond milk adds a touch of creaminess, while pantry staples like all-purpose flour and vegetable oil keep this recipe simple and accessible. Whether you’re egg-free by choice or necessity, this chocolate-packed banana loaf is sure to become a household favorite. Serve it warm for a melt-in-your-mouth experience or enjoy it at room temperature for a satisfying bite any time of day!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 medium Ripe bananas
- 0.75 cup Granulated sugar
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened almond milk (or any plant-based milk)
- 0.5 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
In a large bowl, mash the ripe bananas until smooth. It's okay to leave a few small lumps for texture.
Add the granulated sugar, vegetable oil, vanilla extract, and almond milk to the mashed bananas. Stir until the mixture is well combined.
Gradually fold the dry ingredients into the wet ingredients, mixing until no streaks of flour remain. Avoid over-mixing to keep the loaf tender.
Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve your egg-free chocolate banana loaf. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 30.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 323 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
