Egg Free Chocolate Chip Banana Bread
Moist, flavorful, and irresistibly studded with rich chocolate chips, this Egg-Free Chocolate Chip Banana Bread is a must-have recipe for any baking enthusiast. Perfect for those with egg allergies or anyone looking to simplify their baking, this easy-to-make quick bread is packed with the natural sweetness of ripe bananas and a touch of applesauce for extra moisture. A hint of cinnamon adds warmth, while a mix of granulated and brown sugar creates a perfectly balanced sweetness. Each bite is laden with gooey chocolate chips, making it an indulgent snack or dessert. Ready in just over an hour and requiring no specialty ingredients, it’s an ideal recipe for busy bakers. Serve it warm with a dollop of butter or enjoy it as a grab-and-go treat—the ultimate egg-free comfort food!
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Recipe Information
Ingredients
- 4 medium Ripe bananas
- 0.5 cup Vegetable oil (or melted coconut oil)
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 teaspoons Vanilla extract
- 2.0 cups All-purpose flour
- 1.0 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.0 teaspoon Ground cinnamon (optional)
- 0.25 cup Unsweetened applesauce
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with non-stick cooking spray or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
Add the vegetable oil, granulated sugar, brown sugar, vanilla extract, and applesauce to the mashed bananas. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix the batter to ensure a light and tender texture.
Fold in the chocolate chips, reserving a small handful to sprinkle on top of the batter, if desired.
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top for a decorative touch.
Bake the banana bread in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve! This banana bread is delicious on its own or paired with a smear of butter or nut butter.
Nutrition Facts
Calories |
3530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 535.3 g | 195% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 281.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2086 mg | 44% | |
*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.
