This eggless banana bread with chocolate chips and walnuts is an easy and delicious way to use up those overripe bananas. It is sweet, moist, and full of banana flavor. Perfect for breakfast, snack, or dessert!
Do you have some overripe bananas that nobody wants to eat? Don't throw them yet. Make this quick and easy eggless banana bread recipe with them and see it being devoured.
I usually have ripe bananas almost every other week and I sometimes order more just to have some extra so I can make this banana bread or muffins with them.
This egg-free banana bread is a great meal prep to make over the weekend and enjoy during the week for breakfast, snack with your cup of tea or coffee, or when dessert cravings hit.
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About This Banana Bread
This is my eggless version of the popular banana bread. It is simple, easy, sweet, moist and so delicious!!
Banana bread is a cake-like quick bread made using mashed overripe bananas, flour, fat (butter or oil), sugar, and flavored with cinnamon and vanilla.
I prefer making my banana bread with oil instead of butter as it makes it lighter and moist.
In addition, I also add walnuts for texture and chocolate chips (occasionally) as my kids love their banana bread with chocolate chips.
This recipe is very customizable and can be made with all-purpose flour or whole wheat flour and can also be made vegan.
So without further ado, let's see how to make moist eggless banana bread with chocolate chips and walnuts.
Recipe Ingredients
Banana: Use ripe, spotty medium-sized bananas. Ripe bananas are naturally sweeter and contain more antioxidants. It also provides moisture to the bread.
Sugar: I prefer light or dark brown sugar as it contains molasses which gives a nice caramel flavor and makes a denser, moister bread. You can also use granulated white sugar.
Oil: I use canola oil but you can use any neutral-flavored oil. Coconut oil can also be used but that will impart some taste to the banana bread.
Milk: I have used whole milk but make it with dairy-free milk to keep it vegan.
Flour: I use all-purpose flour but you can use whole wheat flour or a mix of both for a denser bread.
Baking soda and Baking powder: Make sure these leavening agents are fresh and not expired.
Flavors: I use a combination of vanilla extract, cinnamon powder, nutmeg, and a pinch of salt to flavor the bread.
Nuts: I have used walnuts, but pecans can be used too or you can use any nuts of choice to add texture. Or skip it to keep it nut-free.
Chocolate chips: I use a mix of semi-sweet chocolate chips and chunks. optional and can be skipped.
Please refer to the recipe card for exact measurements of ingredients.
How To Make Eggless Banana Bread (Step by Step Method)
1 - Preheat the oven to 325°F and line a 9-inch bread loaf pan with parchment paper. Spray with cooking oil and keep aside.
2 - Sift the dry ingredients in a mixing bowl - flour, baking powder, baking soda, cinnamon powder, nutmeg, and salt. Mix and keep aside.
3 and 4 - In another mixing bowl, peel and add the ripe bananas. Mash using a fork or use your stand mixer with the paddle attachment or hand mixer to mash the bananas.
5 - Add the sugar, oil, milk, and vanilla to the mashed bananas.
6 - Mix till combined and smooth.
7 - Add the dry ingredients (reserve some) into the wet mixture
8 - Fold until almost combined.
9 - Stir the walnuts and chocolate in the remaining dry ingredients and mix well.
10 - Add to the batter. Mix until just combined. Do not overmix the batter.
11 - Pour the batter into the pre-lined bread loaf pan. Spread using a spatula to even out the top. Tap to remove any air bubbles.
Optional - Spread some mini chocolate chips, walnuts, or sliced banana on top
12 - Bake at 325°F for 60-65 mins or until the toothpick inserted in the center of the bread comes out clean. I baked mine for 60mins.
Allow resting in the pan for 10 mins after which transfer onto a cooling rack. Let it rest for another 15 mins or until completely cooled. Slice and serve.
Enjoy Banana bread on its own or with a cup of tea, coffee, or milk.
Variations
This eggless banana bread is highly customizable so here are some variations you can try.
Chocolate chip banana bread - I've already used chocolate in my recipe. You can add chocolate chips or chopped chocolate chunks. Add mini chocolate chips on the top before baking.
Vegan Banana Bread - replace milk with dairy-free or plant-based milk of your choice. Preferably use unsweetened and unflavored variety like oat milk.
Banana nut bread - Add nuts of choice like walnuts, pecans, almonds, etc.
Banana Raisin bread - add raisins or other dry fruits like dried cherries or dried cranberries.
Whole wheat flour banana bread - you can make this recipe using whole wheat flour too but the bread will be slightly denser compared to all-purpose flour. Add a tablespoon or more milk in case the batter feels too thick.
Storage & Freezing Instructions
You can store this eggless banana bread covered at room temperature for 2 days. It can be stored in the refrigerator for up to a week.
Refrigerated banana bread tends to dry out so just pop a slice in the microwave for 10 seconds or until warm and soft.
You can also freeze the banana bread for up to 3 months. To store in the freezer, separate each slice with a parchment paper or wrap it individually in plastic wrap and then place it in a freezer-safe container or ziplock bag. Thaw and warm before serving.
Recipe Tips
Measure your flour. Do not scoop out of the container directly using the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
You can mash the bananas chunky or smooth depending on your preference using a fork, hand mixer, or stand mixer (paddle attachment).
Do not overmix the batter once you add the dry ingredients to the wet. That will result in dense, dry, and hard banana bread. Mix until the dry and wet ingredients are just combined.
Baking time can vary slightly depending on the type of oven, and the moisture and sugar content of your bananas, so check for doneness around 50-55 minutes and then check every 5 minutes after.
If the top is browning, cover with a foil and bake in 5-10mins increments until done.
The bread's sweetness can vary depending on how ripe your bananas are so adjust it to your preference.
You can use white or brown sugar or all-purpose flour or whole wheat flour to make this banana bread.
The banana bread color and texture will vary depending on the type of sugar and flour used.
You can make this banana bread with or without any nuts or chocolate chips or use either one depending on your preference.
Frequently Asked Questions
You can ripen bananas by placing them in a brown paper bag with an apple. Or Place the unpeeled bananas on a lined baking sheet and bake for 15 to 20 minutes at 300º F, or until they turn completely black. Remove and let them cool, then scoop out the flesh with a spoon.
No, banana bread is more like a quick bread that is denser, heavier, and less sweet compared to the banana cake which is sweeter and lighter. Also, it doesn't have icing or frosting and is usually served for breakfast vs cake which is usually more enjoyed as dessert.
Yes, you can make muffins using this recipe. Scoop the batter into a lined muffin tray and bake for 18 to 20 mins or until a toothpick inserted in the center comes out clean.
More Recipes Using Ripe Bananas
Hope you enjoy this Easy Moist Eggless Banana Bread Recipe !! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Recipe Card
Eggless Banana Bread Recipe
Ingredients
Wet Ingredients:
- 3 large ripe bananas
- ½ cup brown sugar 100gms or white sugar
- ½ cup oil vegetable or canola
- ¼ cup milk of choice
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all purpose flour 240 gms
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup semi sweet chocolate chunks chopped or chocolate chips , optional
- ¼ cup walnuts chopped
Instructions
- Preheat the oven to 325°F and line a 9-inch bread loaf pan with parchment paper. Spray with cooking oil and keep aside.
- Sift the dry ingredients in a mixing bowl - flour, baking powder, baking soda, cinnamon powder, nutmeg, and salt. Mix and keep aside.
- In another mixing bowl, peel and add the ripe bananas. Mash using a fork or use your stand mixer with the paddle attachment or hand mixer to mash the bananas.
- Add the sugar, oil, milk, and vanilla extract to the mashed bananas. Mix till combined and smooth.
- Stir in the dry ingredients (reserve some) into the wet mixture. Fold until almost combined.
- Mix the walnuts and chocolate in the remaining dry ingredients and add to the batter. Mix until just combined. Do not overmix the batter.
- Pour the batter into the pre-lined bread loaf pan. Spread using a spatula to even out the top. Tap to remove any air bubbles. Optional - Spread some mini chocolate chips, walnuts, or sliced banana on top
- Bake at 325°F for 60-65 mins or until the toothpick inserted in the center of the bread comes out clean. I baked mine for 60mins.
- Allow to rest in the pan for 10 mins after which transfer onto a cooling rack. Let it rest for another 15 mins or until completely cooled. Slice and serve.
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