Chocolate Chip Banana Bread (NO Eggs!) Recipe

I have a Chocolate Chip Banana Bread No Eggs that’s unbelievably moist, tender on the outside and packed with chocolate chips and walnuts, honestly borderline addictive.

I am obsessed with my Chocolate Chip Banana Bread No Eggs because it actually tastes like indulgence, not sacrifice. I love that it’s a Vegan Banana treat that still gets crisp edges and a tender crumb.

The gooey streaks of melted dairy free chocolate chips and the punch of real mashed ripe bananas make me want a second slice before breakfast. But the best part is how it feels totally doable even on a messy weeknight when time is short.

Simple pantry stuff, big chocolate hits. Pure, unpretentious joy on a plate.

Worth every crumb. No guilt, just bliss here.

Ingredients

• Mashed ripe bananas: moistness and natural sweetness, basically the banana personality of the bread.
• Ground flaxseed + water: egg substitute that adds a nutty, slightly chewy binder.
• Neutral oil: keeps crumbs tender and prevents dryness, nothing fancy.
• Unsweetened applesauce: adds moisture and lightness, cuts back on oil.
• Non dairy milk: loosens batter and keeps it dairy-free, use more if thick.
• Apple cider vinegar: reacts with baking soda for lift, you won’t taste it.
• Vanilla extract: warm background flavor, tiny bit makes it homier.
• Light brown or coconut sugar: caramel notes and moist crumb, not just sweetness.
• Gluten free flour blend: structure and bulk, pick one you trust.
• Baking soda: gives that quick rise and tender crumb.
• Baking powder: gentle extra lift so it’s not dense.
• Fine sea salt: balances sweetness and sharpens flavors, tiny but necessary.
• Ground cinnamon: warm spice note, basically makes it cozy.
• Dairy free chocolate chips: melty pockets of joy, chocolate without the milk.
• Chopped walnuts: crunchy contrast and earthy flavor, optional but great.
• Xanthan gum optional: adds chew and stability for gluten-free structure.

Ingredient Quantities

• 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
• 1/4 cup ground flaxseed + 3/4 cup water (mixed and chilled, makes 1 “flax egg”)
• 1/3 cup neutral oil (canola, vegetable, or melted coconut oil)
• 1/4 cup unsweetened applesauce
• 1/2 cup non dairy milk (almond, oat, soy), more if batter seems thick
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 3/4 cup packed light brown sugar (or coconut sugar)
• 2 cups gluten free 1 to 1 baking flour blend (with xanthan gum included)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon (optional but recommended)
• 1 cup dairy free chocolate chips, plus extra for sprinkling
• 3/4 cup chopped walnuts (optional, plus extra for top)
• Optional: 1/4 teaspoon xanthan gum if your gf blend does not contain it

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment, letting some overhang for easy removal.

2. Make the flax egg: stir 1/4 cup ground flaxseed into 3/4 cup water, let sit at least 10 minutes in the fridge until thickened.

3. In the same large bowl, mash 1 1/2 cups ripe bananas (about 3 medium) until mostly smooth, then whisk in the chilled flax egg, 1/3 cup neutral oil, 1/4 cup applesauce, 1/2 cup non dairy milk, 1 tablespoon apple cider vinegar and 1 teaspoon vanilla. If the milk and vinegar separate, just give it a quick stir and move on.

4. Stir in 3/4 cup packed light brown sugar until mostly dissolved. If your batter looks super thick, add an extra tablespoon or two of non dairy milk, don’t overdo it though.

5. In a separate bowl (or sift into the same bowl if you want one bowl cleanup), whisk together 2 cups gluten free 1-to-1 baking flour blend (with xanthan gum), 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt and 1 teaspoon ground cinnamon. If your GF blend lacks xanthan, add 1/4 teaspoon.

6. Fold the dry ingredients into the wet in two additions, mixing gently until just combined. Overmixing makes it dense, so stop when you see no big streaks of flour.

7. Fold in 1 cup dairy free chocolate chips and 3/4 cup chopped walnuts, reserving a handful of each to sprinkle on top.

8. Pour batter into the prepared loaf pan, smooth the top, and sprinkle the reserved chocolate chips and walnuts on top so it looks pretty and gets those melty pockets.

9. Bake 50 to 65 minutes, checking at 50 minutes with a toothpick. Insert toothpick near the center, it should come out with a few moist crumbs but not wet batter. If the top browns too fast, tent loosely with foil for the last 10 to 15 minutes.

10. Cool in the pan 10 to 15 minutes, then lift out using the parchment and cool completely on a wire rack before slicing. Bread slices better when fully cooled, but if you must cut sooner, use a serrated knife and expect a slightly squishier crumb.

Equipment Needed

1. 9×5 inch loaf pan
2. Parchment paper (with some overhang)
3. Medium and large mixing bowls
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Fork or potato masher (for mashing bananas)
7. Wire cooling rack and toothpick or skewer (for doneness check)
8. Oven mitts and kitchen timer

FAQ

Chocolate Chip Banana Bread (NO Eggs!) Recipe Substitutions and Variations

• Flax “egg” (1/4 cup ground flaxseed + 3/4 cup water): You can use 1/4 cup chia seeds plus 3/4 cup water (mix and chill) for a very similar gel. Or swap for 1/2 cup mashed silken tofu for extra moisture and structure.
• Neutral oil (1/3 cup): Substitute melted coconut oil (same amount) for a slight coconut note, or use light olive oil or avocado oil 1:1. For less fat, try 1/3 cup unsweetened applesauce but loaf will be a bit denser.
• Non dairy milk (1/2 cup): Any plant milk works. Use oat, soy, almond or rice milk same amount. If batter seems too thick add up to 2 tablespoons more milk.
• Gluten free 1-to-1 flour (2 cups): If you only have regular all purpose flour use it 1:1 unless you need GF. If your blend lacks xanthan gum add 1/4 teaspoon xanthan or 1/2 teaspoon psyllium husk for binding.

Pro Tips

1. Use really ripe bananas, like lots of brown spots or even a few soft black areas. They mash easier, sweeten better, and give more banana flavor. If they arent quite ripe, microwave whole bananas 20 to 30 seconds to speed things up.

2. Chill the flax egg and mix it in only after it thickens. If it still feels thin add another minute in fridge. A thin flax egg can make the batter too loose, but too stiff and the bread can turn gummy.

3. Don’t overmix once you add the dry ingredients. Fold gently until you cant see big streaks of flour. Overworking gluten free blends makes the crumb dense and a little gluey, so stop early even if it looks slightly streaky.

4. Keep an eye on the top while baking. If it’s browning fast but the center isnt done, lightly tent with foil for the last 10 to 15 minutes. Also check doneness with a toothpick in the center; a few moist crumbs is perfect, wet batter is not.

5. Let it cool fully before slicing if you can. Cooling helps the crumb set and gives cleaner slices. If you must cut warm, use a long serrated knife and cut slowly, sawing gently instead of pressing down hard.