Egg Free Chocolate Banana Loaf Bread Mini Loaves Muffins
Indulge in the rich, decadent flavors of this Egg-Free Chocolate Banana Loaf Bread, perfectly baked into mini loaves or muffins for a delightful twist on classic banana bread. This easy, one-bowl recipe combines ripe bananas with cocoa powder, a touch of vanilla, and optional dark chocolate chips for a moist and fluffy texture that’s entirely free of eggs. Naturally dairy-free thanks to almond milk, these little treats are perfect for vegans or anyone seeking a healthier alternative to traditional baked goods. Ready in just under 40 minutes, these versatile loaves are great for breakfast, snacking, or dessert. Simply bake, cool, and enjoy the chocolatey banana goodness, or freeze for a quick grab-and-go option. Perfect for satisfying sweet cravings while staying on the lighter side!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cup Cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 medium Ripe bananas (mashed)
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 0.3 cup Vegetable oil
- 0.25 cup Unsweetened almond milk (or other non-dairy milk)
- 1 teaspoon Vanilla extract
- 0.5 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin or mini-loaf pans with paper liners.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Mix the brown sugar, granulated sugar, vegetable oil, almond milk, and vanilla extract into the mashed bananas until combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until no dry streaks remain. Be careful not to overmix.
If desired, fold in the dark chocolate chips for extra sweetness and texture.
Scoop the batter evenly into the prepared muffin cups or mini-loaf pans, filling each about three-quarters full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins or mini loaves cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm, or store in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 40.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 418.4 g | 152% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 214.8 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 325 mg | 25% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2575 mg | 55% | |
*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.
