This Eggless Chocolate Banana Bread is a healthier take on a classic combination of flavors! Banana bread is delicious on its own but tastes even better when you add chocolate to it. This bread is healthier, with a combo of whole wheat flour, honey, almond milk, natural cocoa, and a low amount of coconut oil. It has the perfect amount of sweetness while not being loaded with extra sugars. Not only is it eggless, but it is dairy-free and has a vegan and gluten-free option too.

For some reason, bananas seem to ripen way too fast in the Florida weather. I like to buy a whole bushel of them, and half of them end up browning on my countertop. Banana bread has easily become one of my favorite ways to use them up. I love classic banana bread, or a loaf with some chocolate chips added, but this bread is probably my favorite version. It’s got a rich flavor from the unsweetened cocoa powder and a touch more chocolate on the top.

The best part about this bread is that it isn’t too high in sugar or calories. It makes a delicious afternoon snack or a way to curb my sweet tooth. However, if you prefer less chocolate flavor and more bananas, you should try my Healthy Banana Chocolate Chip Bread.

Bread Ingredients

Overripe Bananas
Pure vanilla extract
White or cider vinegar

Coconut oil
Unsweetened almond milk
Honey

Turbinado sugar
Unbleached all-purpose flour
Whole wheat flour

Unsweetened cocoa powder
Baking soda
Baking powder

Fine sea salt
Semi-sweet chocolate chips

Ingredient Notes

The ingredients for this bread are fairly common, but there are few ways to substitute if necessary. For example, to make a vegan version of this bread, the honey can be replaced with pure maple syrup.

To make a gluten-free version of this recipe, you can replace the flours with Pamela’s All-Purpose Baking Blend.

To make this bread dairy-free, I use a combination of almond milk, coconut oil, and Enjoy Life Chocolate Chips. However, rice milk, coconut milk, or oat milk can replace almond milk. Also, coconut oil can be swapped with vegan butter or canola oil too.

An additional note is about the vinegar that is added to the bread. It helps with the rise and to keep it light, without the use of eggs. Either white or apple cider works perfectly, and they don’t affect the taste.

Recipe Equipment

8.5×4.5 Loaf pan
2 large mixing bowls
Measuring cups and spoons

Whisk
Spatula

The only additional equipment you may want for this recipe is parchment paper. If you have trouble with food sticking to the bottom of your pans, parchment paper will help. For my bread, I use my Wilton non-stick loaf pan, which is really convenient for cleaning up because there is no sticking or additional paper needed.

Recipe Notes

Make sure to use very ripe bananas for optimal sweetness.
Don’t overmix the batter when combining the wet and dry ingredients. It should be mixed enough, so there are no lumps.
Bake the bread for 40 minutes and check to see if it is cooked through. It may take a few more minutes depending on your oven temperature.

Store the bread wrapped in aluminum foil in the fridge for 3-4 days.
Freeze the bread wrapped in aluminum foil and placed in a ziplock bag for up to 3 months. Defrost at room temperature or in the fridge for a few hours.
I highly recommend serving this bread cold or almost frozen! It tastes much richer and is even better for summertime!

I hope you love this eggless chocolate banana bread! Make sure to comment below if you tried it out so I know how it turned out for you! Also, you can follow me on Instagram and Pinterest for more recipes and updates.

If you want to try a unique take on banana bread, you should try out my Pumpkin Banana Bread!

Eggless Chocolate Banana Bread

Alyssa

This Chocolate Banana bread is a healthier take on a delicious combination. Banana bread is delicious on it's own, but tastes even better with chocolate added. This bread has a combo of whole wheat flour, honey, coconut sugar, almond milk, and a low amount of fat to keep it light.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Dessert, Snack

Cuisine American

Servings 12

Calories 135 kcal

Equipment

8.5×4.5 Loaf pan

2 Large mixing bowls
Measuring cups and spoons
Whisk

Spatula

Ingredients

2 Overripe Bananas mashed
2 1/2 tsp Pure vanilla extract

1 tbsp White or cider vinegar
2 tbsp Coconut oil melted and cooled slightly
¼ cup Unsweetened almond milk

¼ cup Honey
¼ cup Turbinado sugar
¾ Cup Unbleached all purpose flour

¾ cup Whole wheat flour
⅓ cup Unsweetened cocoa powder
1 tsp Baking soda

3/4 tsp Baking powder
½ tsp Fine sea salt
¼ cup Semi-sweet chocolate chips

Instructions

Preheat oven to 350 F. Grease an 8.5×4.5 loaf pan.
In a large bowl, mash the banana, then add the vanilla, vinegar, oil, almond milk, and honey. Stir until just evenly combined. In another large bowl, whisk together the flour, sugar, cocoa, baking powder, soda, and salt.
Add the wet ingredients into the dry ingredients and mix until just combined.

Spread evenly into the loaf pan. Sprinkle the chocolate chips on top. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes. Remove to a wire rack to finish cooling.

Notes

Make sure to use very ripe bananas for optimal sweetness. Don’t overmix the batter when combining the wet and dry ingredients. It should be mixed enough, so there are no lumps.
Bake the bread for 40 minutes and check to see if it is cooked through. It may take a few more minutes depending on your oven temperature.

Store the bread wrapped in aluminum foil in the fridge for 3-4 days. Freeze the bread wrapped in aluminum foil and placed in a ziplock bag for up to 3 months. Defrost at room temperature or in the fridge for a few hours.
I highly recommend serving this bread cold or almost frozen! It tastes much richer and is even better for summertime!