There’s something incredibly comforting about the smell of freshly baked banana bread wafting through the kitchen. And when you add a handful of gooey chocolate chips into the mix, it transforms into pure indulgence. This Eggless Banana Chocolate Chip Bread is soft, moist, wholesome, and a wonderful way to use up those overripe bananas lying on your counter.
Whether you’re a seasoned baker or just starting your baking journey, this recipe is simple, fuss-free, and requires no fancy equipment. Let’s get baking!
Why You’ll Love This Recipe
- Eggless & Beginner-Friendly: Perfect for vegetarians or anyone avoiding eggs.
- Made with Atta (Whole Wheat Flour): Adds a wholesome touch without compromising taste.
- Naturally Sweetened: Ripe bananas and a touch of brown sugar give it a lovely caramel-like flavor.
- Chocolatey Delight: Melty chocolate chips in every bite make it irresistible.
Ingredients You’ll Need
- ¾ cup banana – overripe, mashed (about 2 long Dole variety)
- ¾ cup wheat flour (Indian atta works well)
- ¼ cup brown sugar (heaped for extra sweetness)
- ¼ cup chocolate chips (plus a few extra to sprinkle on top)
- ¼ cup oil – coconut oil or a neutral oil like sunflower
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract (or ¼ teaspoon if using vanilla essence)
Step-by-Step Instructions
- Prep the bananas: Peel and mash the overripe bananas in a mixing bowl until smooth.
- Combine wet ingredients:Add oil, sugar, and vanilla to the mashed bananas. Mix well.
- Prepare dry mix: In another bowl, sift together wheat flour, baking powder, baking soda, salt, and chocolate chips/ chunks.
- Bring it together: Add the dry mixture to the wet ingredients. Gently fold until combined—don’t overmix.
- Add chocolate chips: Sprinkle chocolate chips on top.
- Prepare the pan: Line a baking pan with butter paper or grease it well. Pour in the batter evenly.
- Bake: Preheat your oven at 180°C for 10–15 minutes. Bake in the middle rack for 20–25 minutes, or until a toothpick inserted comes out clean.
- Cool & serve: Let it rest for 5 minutes, then remove from the pan. Slice and enjoy warm with a cup of coffee!
Tips & Variations
- Nutty twist: Add a handful of walnuts or almonds for crunch.
- Healthier swap: Replace chocolate chips with raisins or dates for a naturally sweet version.
- Storage: Store in an airtight container for up to 3 days at room temperature or refrigerate for a week.
Final Thoughts
This Eggless Banana Chocolate Chip Bread is the perfect balance of healthy and indulgent. It makes for a quick breakfast, a cozy coffee-time snack, or even a sweet treat after dinner. Plus, it’s the best way to rescue those forgotten bananas in your fruit basket.
Give this recipe a try, and don’t forget to share a slice with your loved ones – trust me, it won’t last long!
The Espresso Kitchen 