Imagine the warm, inviting aroma of freshly baked banana bread wafting through your kitchen, enticing everyone to gather around for a slice. Our Egg Free Chocolate Chip Banana Bread is not just a treat; it's a delightful experience that combines the natural sweetness of ripe bananas with the rich indulgence of chocolate chips. Perfect for breakfast, a snack, or dessert, this recipe is a must-try for anyone looking to satisfy their sweet tooth without the eggs. Plus, it's incredibly easy to whip up in just 75 minutes! Ready to dive into a slice of heaven? Let’s get baking!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they reach a smooth, creamy consistency. The riper the bananas, the sweeter and more flavorful the bread will be.
- Pour the melted coconut oil into the mashed bananas and mix well. Add vanilla extract and sugar, stirring until the mixture is completely combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Fold in the chocolate chips, reserving a small handful to sprinkle on top of the batter for a more decorative finish.
- Transfer the batter to the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 55-60 minutes. To check for doneness, insert a toothpick into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Tips
- Choose the Right Bananas: The riper the bananas, the better! Look for bananas with brown spots for maximum sweetness and flavor in your bread.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense loaf instead of a light and fluffy one.
- Customize Your Add-Ins: Feel free to add nuts, dried fruits, or even a sprinkle of cinnamon for an extra flavor boost. Get creative with your mix-ins!
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the suggested baking time. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Properly: Allow your banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from becoming soggy.
- Storage Tips: To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for a quick treat later!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 3g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
