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Chocolate Chip Banana Bread (No Eggs!) – Super Moist and Fluffy

Banana bread has long been a beloved staple in kitchens around the world, celebrated for its delightful taste, comforting aroma, and versatility. While traditional recipes often call for eggs, this eggless version of chocolate chip banana bread is a game changer, providing a delightful treat for vegans and those with egg allergies. What’s more, it’s incredibly moist, fluffy, and packed with rich chocolate chips, making it a perfect snack or dessert.

Ingredients

To create this luscious loaf, you will need the following ingredients:

• 3 ripe bananas (the riper, the better!)
• 75ml melted coconut oil (or any neutral oil)
• 150g brown sugar (or coconut sugar)
• 1 tsp vanilla extract
• 250g plain flour
• 1 tsp baking soda
• 1/2 tsp salt
• 100g chocolate chips (dark or milk, depending on your preference)
• 50ml plant-based milk (such as almond or oat milk)

Instructions

1. Preheat the Oven:
Begin by preheating your oven to 180°C (160°C fan) or 350°F. Grease a loaf tin (approximately 2lb capacity) or line it with baking paper for easy removal.

2. Mash the Bananas:
In a large mixing bowl, mash the ripe bananas with a fork until they are smooth. The more ripe the bananas, the sweeter and more flavourful your bread will be.

3. Combine Wet Ingredients:
Add the melted coconut oil, brown sugar, and vanilla extract to the mashed bananas. Whisk together until well combined. If you like a bit of texture, leave some small lumps of banana for added bite.

4. Mix the Dry Ingredients:
In a separate bowl, whisk together the plain flour, baking soda, and salt. This ensures even distribution of the raising agent throughout the flour.

5. Combine and Fold:
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Finally, fold in the chocolate chips and plant-based milk to add an extra touch of moisture.

6. Pour and Bake:
Transfer your banana bread batter into the prepared loaf tin. For a decorative touch, sprinkle a few extra chocolate chips on top. Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the centre comes out clean. If the top is browning too quickly, cover it loosely with foil towards the end of baking.

7. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the tin for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Slice and enjoy your super moist eggless chocolate chip banana bread!

Tips for Success

• Choose the Right Bananas: Using very ripe bananas enhances the sweetness and flavour of your bread. Look for bananas with black spots on the skin for the best results.

• Storage: This banana bread stays delicious for several days. Store it in an airtight container at room temperature for up to three days, or slice it and freeze for longer storage.

• Additions: Feel free to experiment! Add nuts such as walnuts or pecans for an extra crunch, or swap some of the flour for wholemeal for a healthier option.

• Serving Suggestions: This chocolate chip banana bread is delicious on its own, but if you want to elevate it further, serve it warm with a spread of almond butter or a drizzle of maple syrup.

In summary, this Chocolate Chip Banana Bread without eggs is a moist, fluffy, and indulgent treat that everyone can enjoy. It’s easy to make and perfect for using up those overripe bananas sitting on your countertop. Whether you’re enjoying it as a snack or a dessert, this eggless banana bread is bound to become a favourite in your baking repertoire. Happy baking!