{"id":49572,"date":"2026-06-13T14:05:00","date_gmt":"2026-06-13T08:35:00","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=49572"},"modified":"2026-06-13T14:05:00","modified_gmt":"2026-06-13T08:35:00","slug":"chocolate-chip-banana-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/chocolate-chip-banana-bread\/","title":{"rendered":"Chocolate Chip Banana Bread"},"content":{"rendered":"\n

This eggless chocolate chip banana bread<\/strong> is such a comforting treat! Soft, tender, and so moist, it's packed with real banana flavor and gooey chocolate chips. Completely irresistible!<\/p>\n\n\n\n

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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<\/a>, or add some shredded carrots to make a delicious banana carrot bread<\/a>! The best part? It disappears within hours every single time!<\/p>\n\n\n\n

Love banana bread? Then you must try my Hawaiian banana bread with pineapple<\/a>, sourdough discard banana bread<\/a>, and pumpkin banana bread<\/a>.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Ripe bananas, cinnamon, and gooey chocolate chips make this classic banana bread so comforting and satisfying.<\/p>\n\n\n\n

\u2728 So soft and moist, this egg-free banana bread is perfect for breakfast, teatime, or just anytime snacking.<\/p>\n\n\n\n

\u2728 Made with simple pantry ingredients and easy-to-follow steps, this is a great beginner-friendly recipe.<\/p>\n\n\n\n

\u2728 Best way to use up those spotty bananas that no one ever eats!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\u2b50\ufe0f Made this recipe? Please consider leaving a review. Your\u00a0comments and star ratings<\/a>\u00a0help other readers find and trust my recipes.<\/p>\n\n\n\n

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What Replaces Eggs In This Banana Bread?<\/h2>\n\n\n\n

You don't need eggs to make a soft and moist banana bread! In this recipe, two ingredients work together to do the job:<\/p>\n\n\n\n

Bananas<\/strong> -<\/strong> Mashed bananas are actually egg replacers and help bind the batter. <\/p>\n\n\n\n

Buttermilk (milk + apple cider vinegar) -<\/strong> 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.<\/p>\n\n\n\n

Together they make this chocolate chip banana bread so tender and delicious, you won't miss the eggs!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Flour:<\/strong> 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<\/a>.<\/p>\n\n\n\n

Milk:<\/strong> Use full-fat or low-fat milk. I combined it with apple cider vinegar<\/em> to make buttermilk. You can substitute with store-bought buttermilk. You can also use plant-based milk like almond milk<\/a> or oat milk<\/a> to make it dairy-free.<\/p>\n\n\n\n

Bananas:<\/strong> 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.<\/p>\n\n\n\n

Sugar:<\/strong> 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.<\/p>\n\n\n\n

Oil:<\/strong> I love using coconut oil for my baking. Feel free to use any neutral-tasting oil. Melted, cooled butter can also be used.<\/p>\n\n\n\n

Chocolate chips:<\/strong> I used mini chocolate chips, but you can easily use regular chocolate chips or chunks.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Eggless Chocolate Chip Banana Bread<\/h2>\n\n\n\n

Recipe Video<\/h3>\n\n\n\n\n
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Step-By-Step Instructions<\/h3>\n\n\n\n
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Step 1:<\/strong> In a small bowl, combine milk and vinegar. Set aside for 5 minutes. This is your buttermilk.<\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> In another bowl, mash the bananas. Add the milk-vinegar mixture, oil, and vanilla extract.<\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> 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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 6:<\/strong> Transfer the batter into a prepared loaf pan. Sprinkle some more chocolate chips on top, if you want.<\/p>\n\n\n\n

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Step 7:<\/strong> 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.<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n