Nut-Free Chocolate Chip Banana Bread
Indulge in the comforting sweetness of Nut-Free Chocolate Chip Banana Bread, a delicious twist on the classic recipe that’s perfect for those with nut allergies or nut-free preferences. This moist and tender loaf combines the natural sweetness of ripe bananas with the rich, melty goodness of semi-sweet chocolate chips, all elevated by a hint of warm cinnamon. Made with simple pantry staples and just 15 minutes of prep time, this recipe is as easy as it is irresistible. Baked to golden perfection, it’s a crowd-pleasing treat for breakfast, a snack, or even dessert. Whether sliced warm straight from the oven or enjoyed the next day, this nut-free banana bread delivers comfort and flavor in every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar
- 0.5 cup Unsalted butter, melted
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Ripe bananas, mashed
- 0.25 cup Whole milk
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk until well combined.
Add the eggs, one at a time, to the sugar mixture, mixing well after each addition.
Stir in the vanilla extract and mashed bananas, ensuring that the mixture is smooth and well combined.
Alternately add the dry ingredients and milk to the wet ingredients in the large bowl, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Fold in the chocolate chips gently with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon or spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Once cooled, slice and enjoy your nut-free chocolate chip banana bread as a delightful snack or breakfast treat!
Nutrition Facts
Calories |
3776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 582.6 g | 212% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 336.8 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 263 mg | 20% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1804 mg | 38% | |
*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.
