This eggless chocolate chip banana bread is such a comforting treat! Soft, tender, and so moist, it's packed with real banana flavor and gooey chocolate chips. Completely irresistible!
In our house, there's always a banana bread to be made! And this chocolate chip banana bread recipe is a foolproof one. It comes together so quickly and is super versatile - add nuts, any kind of chocolate chips, stir in peanut butter or Nutella, as I did for my banana Nutella muffins, or add some shredded carrots to make a delicious banana carrot bread! The best part? It disappears within hours every single time!
Love banana bread? Then you must try my Hawaiian banana bread with pineapple, sourdough discard banana bread, and pumpkin banana bread.
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Why You'll Love This Recipe
✨ Ripe bananas, cinnamon, and gooey chocolate chips make this classic banana bread so comforting and satisfying.
✨ So soft and moist, this egg-free banana bread is perfect for breakfast, teatime, or just anytime snacking.
✨ Made with simple pantry ingredients and easy-to-follow steps, this is a great beginner-friendly recipe.
✨ Best way to use up those spotty bananas that no one ever eats!
⭐️ Made this recipe? Please consider leaving a review. Your comments and star ratings help other readers find and trust my recipes.
What Replaces Eggs In This Banana Bread?
You don't need eggs to make a soft and moist banana bread! In this recipe, two ingredients work together to do the job:
Bananas - Mashed bananas are actually egg replacers and help bind the batter.
Buttermilk (milk + apple cider vinegar) - This adds moisture and helps the banana bread without eggs rise beautifully. The acid in the vinegar reacts with baking soda to give a soft and tender crumb.
Together they make this chocolate chip banana bread so tender and delicious, you won't miss the eggs!
Recipe Ingredients
Flour: I used all-purpose flour for this recipe. You can easily swap it for whole wheat flour, as I did in my Biscoff banana bread recipe.
Milk: Use full-fat or low-fat milk. I combined it with apple cider vinegar to make buttermilk. You can substitute with store-bought buttermilk. You can also use plant-based milk like almond milk or oat milk to make it dairy-free.
Bananas: Use ripe bananas. Since we are skipping eggs here, using very ripe bananas is especially important. They do double duty as a binder and sweetener. They also add a ton of flavor.
Sugar: I used granulated white sugar. You can use brown sugar for a more caramel -like flavor. Please note the color of banana bread will be darker if using brown sugar.
Oil: I love using coconut oil for my baking. Feel free to use any neutral-tasting oil. Melted, cooled butter can also be used.
Chocolate chips: I used mini chocolate chips, but you can easily use regular chocolate chips or chunks.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Eggless Chocolate Chip Banana Bread
Recipe Video
Step-By-Step Instructions
Step 1: In a small bowl, combine milk and vinegar. Set aside for 5 minutes. This is your buttermilk.
Step 2: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar.
Step 3: In another bowl, mash the bananas. Add the milk-vinegar mixture, oil, and vanilla extract.
Step 4: Pour the wet ingredients over the dry ingredients and mix until just combined. Toss the chocolate chips with 1 teaspoon of flour and fold them into the banana bread batter. This prevents them from sinking to the bottom.
Step 6: Transfer the batter into a prepared loaf pan. Sprinkle some more chocolate chips on top, if you want.
Step 7: Bake for 45-50 minutes or until a skewer inserted in the center comes out clean. Allow the banana bread to cool in the pan for 15-20 minutes, then transfer to a cooling rack. Cool completely before slicing.
Top Tips
- For a soft and tender eggless banana bread, don't overmix the batter. Mix only until the ingredients are combined, and no white flour streaks are visible.
- If your bread is overbrowning, tent it loosely with a piece of aluminum foil.
- Use very ripe and spotty bananas. They are the sweetest and make the most flavorful banana bread.
- Cool the eggless chocolate chip banana bread completely before slicing. This allows the bread to firm up and have the best texture, not gummy and dense.
- Always use a kitchen scale to measure the ingredients. This ensures consistently better results every time.
How To Serve And Store
This moist eggless chocolate chip banana bread is wonderful on its own with a cup of tea or coffee. But I love it toasted and smeared with butter. You can also try it with cinnamon honey butter or this homemade stovetop apple butter for a change.
Store the leftovers in the refrigerator for up to 3 days in an airtight container. You can briefly reheat it in the microwave or in a toaster.
You can also freeze it whole or sliced for up to 1 month. Make sure to wrap the cooled banana bread tightly in plastic wrap. You can wrap the slices individually too, before freezing them. Thaw at room temperature.
More Delicious Banana Bread Recipes
Did you try this recipe? I'd love to hear how it turned out. Please drop a comment below or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this eggless chocolate chip banana bread as much as we do!
📖 Recipe
Chocolate Chip Banana Bread
Ingredients
- 3/4 cup Milk
- 1 tbsp Apple cider vinegar You can also use white vinegar
- 1.5 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon powder
- 1/2 tsp Salt
- 1/3 cup Sugar
- 2 large Bananas
- 1/3 cup Coconut oil
- 1 tsp Vanilla extract
- 1/2 cup Chocolate chips I used mini chocolate chips, but you can use any kind you like.
- 1 tsp All-purpose flour
Instructions
- Preheat your oven to 180 C / 350 F. Grease a loaf pan very well. I used an 8" x 4" size.
- Combine milk and vinegar in a small bowl. Keep aside for 5 minutes.3/4 cup Milk, 1 tbsp Apple cider vinegar
- In a large bowl, add the flour, baking powder, baking soda, cinnamon powder, salt, and sugar. Mix well.1.5 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Cinnamon powder, 1/2 tsp Salt, 1/3 cup Sugar
- In another bowl, add the bananas. Mash them well.2 large Bananas
- Add the milk-vinegar mixture, oil, and vanilla extract. Whisk well.1/3 cup Coconut oil, 1 tsp Vanilla extract
- Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Toss the chocolate chips with 1 teaspoon of flour and fold them into the batter.1/2 cup Chocolate chips, 1 tsp All-purpose flour
- Transfer the batter into the prepared pan and bake at 180 C / 350 F for 45-50 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes. Transfer to a cooling rack.
- Cool completely before slicing and serving. Enjoy!
Video
Notes
- For a soft and tender eggless banana bread, don't overmix the batter. Mix only until the ingredients are combined, and no white flour streaks are visible.
- If your bread is overbrowning, tent it loosely with a piece of aluminum foil.
- Use very ripe and spotty bananas. They are the sweetest and make the most flavorful banana bread.
- Cool the eggless chocolate chip banana bread completely before slicing. This allows the bread to firm up and have the best texture, not gummy and dense.
- Always use a kitchen scale to measure the ingredients. This ensures consistently better results every time.
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