This eggless chocolate banana bread is a chocolate lover's dream—rich, super moist, and loaded with melty chocolate chips. It’s the best banana bread recipe for those who want all the flavor of chocolate cake in a soft, tender loaf with deep rich banana flavor.
This recipe is a chocolatey twist on our classic banana bread recipe without eggs that’s already one of the most loved banana bread recipes on the blog.
With the same soft texture and rave reviews, we’ve added rich chocolate flavor to create this super moist banana bread.
If you’ve tried and loved that one, you’ll enjoy this double chocolate banana bread recipe too - made using simple ingredients likely in your pantry right now.
Ingredients
- 1.5 cups (180 gms) All purpose Flour
- 1/2 cup (43 gms) Cocoa powder
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3 Med size bananas
- 3/4 cup (150 gms) Sugar
- 1/4 cup Oil
- 1/3 cup Milk
- 1 tsp Vanilla
- 1/2 cup chocolate chips
Scroll to the end of the post to print the detailed recipe from the printable recipe card below.
Ingredients Notes
- Dry Ingredients - The dry ingredients in the above picture represent all-purpose flour, baking powder, baking soda, and salt, all measured in the same bowl.
How to Choose Bananas?
For the best eggless chocolate banana bread, use overripe bananas with lots of brown spots on the peel (yellow peel with lots of brown spots or slightly brown peel)—they should be soft, sweet, and easy to mash. These mashed bananas bring out the natural banana flavor and help make the loaf super moist.
Avoid bananas that are leaking liquid or smell fermented, as they may be spoiled rather than just overripe. For best results, avoid anything that feels mushy or has too much liquid seeping out.
Step-by-Step Instructions
Preheat your oven to 180°C (350°F). Line a 9x5-inch loaf pan with parchment paper or grease it lightly.
Sieve together the dry ingredients – flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, mash the ripe bananas using a fork or potato masher until smooth.
Beat white sugar (or use brown sugar for a deeper flavor) with the mashed bananas (image 1).
Add Oil (preferably a flavorless oil like canola or vegetable oil), and vanilla extract, and mix well until combined using a whisk (image 2).
Gradually add the dry ingredients to the banana mixture, alternating with milk, starting and ending with dry ingredients. Mix just until everything is incorporated – do not overmix (images 3 and 4).
Reserve 2 tablespoons of the dry mix, toss it with the chocolate chips, and then fold them gently into the batter (image 5).
Pour batter into the prepared loaf pan and smooth the top (image 6).
Optionally, sprinkle extra chocolate chips on top for a bakery-style finish (I am using a combination of milk and dark chocolate chips).
Bake in the preheated oven for 45–55 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs.
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Storage Instructions
- Once completely cooled, store the eggless chocolate banana bread in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate it for up to 5–6 days. Warm a slice in the microwave for 10–15 seconds before serving to bring back the soft texture.
- To freeze, wrap individual slices in cling film and place in a freezer-safe bag. They stay good for up to 2 months. Thaw at room temperature or microwave straight from the freezer.
Baker's Tips
- Always preheat your oven to ensure even baking from the start.
- Use room-temperature ingredients like milk and bananas for a smooth, well-blended batter.
- Line and grease your loaf pan to prevent sticking and for easy removal.
- Choose ripe bananas with brown spots (but not leaky or rotten) for a rich banana flavor.
- Avoid adding too much flour as it can dry out your bread—spoon and level your flour for accuracy.
- Do not overmix the batter—mix just until everything is combined for a soft, moist texture.
- Toss chocolate chips in a little flour to keep them from sinking.
- Start and end with dry ingredients when alternating with milk for the best batter consistency.
- Begin checking for doneness around 45 minutes using a skewer—it should come out with a few moist crumbs.
- Let the bread cool fully before slicing to keep it from crumbling.
How to Serve Chocolate Banana Bread
- Serve warm slices with a cup of coffee, tea, or a glass of milk for a comforting snack or breakfast.
- Add a dollop of whipped cream or a scoop of vanilla ice cream to turn it into a quick dessert.
- Lightly toast a slice and spread some peanut butter or chocolate spread, or drizzle with melted chocolate for extra indulgence.
- It also makes a great addition to lunch boxes or as an after-school treat for kids or even for breakfast the next day with coffee—this delicious bread is one of those favorite things you’ll keep going back to.
Frequently Asked Questions
Yes, you can use melted butter instead of oil in the same quantity. Butter adds a richer flavor, while oil keeps the bread extra moist. You can also try a half-and-half combo for the best of both!
Yes, the chocolate chips are optional. You can skip them or replace them with chopped nuts, dried fruits, or even chunks of dark chocolate.
Yes, you can skip the cocoa powder if you don’t want the chocolate base. This will turn it into regular banana bread with chocolate chips, not a double chocolate banana bread, but definitely the best chocolate chip banana bread recipe you’ll try! Just reduce the milk slightly (by about 1–2 tablespoons) to keep the texture right.
Related Recipes
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Moist Eggless Chocolate Banana Bread recipe
Ingredients
- 1.5 cups (180 gms) All Purpose Flour
- 1/2 cup (43 gms) Cocoa Powder
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Cocoa Powder
- 3 med Ripe Bananas mashed
- 3/4 cup (150 gms) Sugar q
- 1/4 cup Oil
- 1 tsp Vanilla
- 1/3 cup Milk
- 1/2 cup Chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 180°C (350°F). Line a 9x5-inch greased loaf pan with parchment paper or grease it well.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Reserve 2 tablespoons of the dry mix for later.
- In a large bowl, mash the bananas using a fork until smooth.
- Beat using a whisk until smooth and well combined. Then add the oil and vanilla, and whisk again until everything is fully incorporated.
- Add the dry ingredients to the wet ingredients in three parts, alternating with milk (in two parts), starting and ending with dry. Mix gently after each addition. Do not overmix.
- Toss chocolate chips in the reserved 2 tbsp of dry mix and fold into the batter.
- Pour the batter into the prepared loaf pan. Smooth the top and sprinkle extra chocolate chips on top if desired.
- Bake for 45–55 minutes, or until a skewer inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
- Use ripe bananas with brown spots for the best flavor and texture. Avoid bananas that are leaky or fermented.
- Tossing chocolate chips in flour helps prevent them from sinking to the bottom.
- You can substitute vegetable oil with melted butter or try a mix of both.
- If using mini loaf pans, reduce the baking time and start checking at 30 minutes.
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