Appetisers | Breakfast recipes | Dessert | Kids friendly | Snacks | Uncategorized

Eggless Double Chocolate Banana Bread

cs.ankit11@gmail.comApril 4, 2026

This easy and quick eggless banana bread  is moist, studded with chocolate chips and plenty of banana flavor in every bite.  It is best banana bread recipe with soft and tender crumb, deeply chocolatey, easy to make and even without eggs it has great texture. It is freezer friendly and stay nice and moist for days,  a perfect treat for breakfast, lunch, tea time or dinner .

Ingredients :

Dry ingredients : All purpose flour, salt,  baking powder, baking soda and cocoa powder. It is very important to measure them correctly.

Oil : Oil provides a moist texture that stays tender for days. Use any neutral oil like vegetable oil or extra virgin olive oil.

Chocolate Chips: I used a mix of dark and milk chocolate chips. You can use all milk or all dark. You can use a choice of nuts too.

Bananas : The star ingredient. Make sure to use over ripe bananas with lots of brown spots on the peel. They should be soft, sweet and easy to mash. The mashed/pureed banana helps to make the bread soft. The bananas should be at room temperature.

Milk: I used whole milk. It should be at room temperature.

Few tips :

• Do not over mix the batter. Mix until everything is well combined.
• Let the bread cool completely before slicing.
• Use room temperature ingredients like banana and milk for a smooth batter.

Eggless Double Chocolate Banana Bread

Super moist, rich and deeply chocolatey banana bread with plenty of banana flavor and gooey chocolate chips . Eggless!

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Appetizer, Breakfast, Brunch, Dessert

Ingredients

  

• 3 large bananas (or 4 medium sized ones) at room temperature
• ¾ cup light brown sugar
• 1½ cup plain flour
• ⅓ cup extra virgin olive oil ( or any other neutral flavored oil)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla extract
• ¼ cup cocoa powder (unsweetened)
• ¼ tsp salt
• 1 cup chocolate chips dark or a mix of milk and dark
• ½ cup whole milk (at room temperature)

Instructions

 

• Preheat oven to 180°C. Line a 9x5 inch metal loaf pan with parchment paper. There should be at least 2 inch of overhang on each side to help you lift out the loaf once it is done.
• Puree bananas in a blender or you can mash it well in a mixing bowl with a fork.
• Take the pureed bananas out in a large mixing bowl. Add sugar, vanilla and olive oil. Mix very well with a whisk .
• Add the milk and whisk again to combine until everything is fully incorporated.
• Next, in a large bowl sift the flour, salt , cocoa powder, baking powder and baking soda . Add 3/4 cup of chocolate chips saving 1/4 cup chocolate chips for the top. Mix everything.
• Add the dry ingredients to the wet ingredients and gently fold with a spatula until just incorporated. Do not over mix.
• Pour the batter into the prepared pan. Smoothen the top and sprinkle the reserved ¼ cup chocolate chips on top.
• Bake for 45-55 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. There should be no wet batter on it.
• Cool in the pan for 15 minutes , then gently lift the parchment paper to transfer the loaf to a cooling rack. Cool completely before slicing.
• It stays moist for 3-4 days at room temperature. You can store it in fridge for a week in an airtight container. If you want to freeze it just wrap individual slices in plastic wrap and freeze for up to 3 months in an airtight container.
• Enjoy!