This egg-free chocolate walnut banana bread is rich, decadent, and incredibly delicious. It is a one-bowl recipe that calls for simple ingredients and is ready in less than an hour. The aroma of fresh banana bread in the oven is too tempting to resist indulging in.
Whenever I have ripe or overripe bananas, I make a loaf of this amazing banana bread to enjoy with evening tea, as a snack or dessert. If you don’t have ripe bananas on hand but crave banana bread, don’t sweat it – you can speed up the ripening process at home real quick.
Besides making banana bread, you can use your ripe bananas to make oat banana pancakes, baked oats, or banana coffee smoothie.
Why You Will Love This Recipe
- Moist, fluffy, perfectly sweetened, and satisfying
- Easy to whip up in one bowl and ready within an hour
- Stores well and freezer-friendly
What You Will Need
Ingredients Notes & Substitutions
- Bananas – Make sure to use bananas that are ripe and spotty because they have natural sugars.
- All-Purpose Flour – You can substitute all-purpose flour with whole wheat or gluten-free flour but the bread might turn out to be slightly dense.
- Milk – Can be replaced with any non-dairy milk.
- Oil – I am using sunflower oil (neutral-flavored) but light olive oil, coconut oil, or butter will also work.
- Sugar – I am using powdered sugar to easily combine with other ingredients. You can swap it with granulated sugar, brown sugar, or any other sweetener.
- Baking Soda and Baking Powder – The combination of baking soda and powder gives the banana bread flavor and rise. Ensure they are fresh and good to be used.
- Cinnamon – Adds warmth and compliments the baking aroma! You may use other spices like nutmeg or cardamom.
- Vanilla Extract – Adds aroma and flavor to the bread.
- Salt – Provides a balance to the sweetness of bread.
- Walnuts – For the perfect crunch! Can swap them for almonds or omit them if you prefer a nut-free bread. Can also throw in a handful of dried fruits and berries.
- Chocolate Chips – I am using dark chocolate chips, but feel free to use any chocolate chips or chopped-up chocolate bars instead.
How To Make Eggless Banana Bread
- Preheat the oven to 180°C (356°F) for 10 minutes and line a 9.5 x 5-inch loaf pan with parchment paper.
- Take a large mixing bowl and mash the bananas using a fork. Then sieve through the dry ingredients – all-purpose flour, powdered sugar, baking powder, baking soda, salt, and cinnamon and combine everything well.
- Finally, add the wet ingredients – vanilla extract, oil, and milk to the dry ingredient mix. Using a spatula, gently mix the batter until there is no dry flour left, but do not overmix. Mix in walnuts and dark chocolate chips. (Save a few pieces of walnuts and chocolate chips to add later).
- Transfer the batter to the prepared loaf tin. Add walnuts and chocolate chips on top. Bake at 180°C for 40-45 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Once the bread is baked, remove it from the oven, let it rest in the loaf pan for 10 minutes, then transfer to a cooling rack or a wooden board to cool down completely before slicing.
- Serve, and enjoy!
Helpful Tips
- Line your loaf pan with parchment paper or grease it with oil. This helps prevent the banana bread from sticking to the pan and makes it easier to remove the bread loaf from the pan without damaging it.
- Do not overmix the batter as overmixing will result in not-so-soft but chewy banana bread. You only want to mix in until the ingredients are just combined. No need to use an electric mixer, simply fold the mixture using a spatula.
- Be careful not to overbake the bread as overcooking can cause it to become dry. To check if the bread is ready, insert a toothpick into the center. If it comes out clean, your banana bread is ready.
- Cracks on top of the bread are perfectly normal, which means your batter has risen.
- Allow the bread to rest in the loaf pan for 10 minutes after baking, then transfer to a cooling rack or a wooden board to cool down further. This will prevent the bottom of the bread from turning soggy.
- Slice the bread when it has cooled completely or just barely warm. This prevents the bread from falling apart.
How to Serve
- Coffee – Banana bread and a hot cup of coffee is the best combination!
- Nut Butter and Spreads – Enjoy a warm piece of banana bread with a dollop of Greek yogurt or spread a layer of nut butter such as peanut or almond! To further sweeten your bread, spread on your favorite jam.
- Smoothies – Pair your banana bread with your favorite smoothies to make a filling breakfast.
Storing Suggestions
- Store the banana bread slices in an airtight container in the fridge for 2-3 days. Reheat in the oven or microwave until warm.
- To freeze for up to 2 months, wrap the slices individually in zip-lock bags or freezer-friendly containers. When you are ready to use, let the bread slice thaw overnight in the fridge, then reheat it in the oven or microwave.
Equipment Needed
- Large Mixing Bowl – Stainless steel large mixing bowl to prepare the batter for banana bread.
- Measuring Cups & Spoons Set – Set of stackable stainless steel cups and spoons with engraved measurements.
- Silicone Spatula – I recommend getting a silicone spatula that is heat resistant.
- Bread Loaf Pan – Rectangular loaf pan that is oven and microwave-safe.
- Oven – A good quality oven with a sleek design and ample capacity for baking, grilling, and toasting.
Commonly Asked Questions
How to make banana bread gluten-free?
You can easily make this banana bread gluten-free by swapping all-purpose flour with oat flour or another gluten-free blend.
How do I know that my bread is done baking?
The best way to test if your banana bread is done baking is by inserting a toothpick into the center (do it when it’s been baking for about 35-40 minutes). It should come out clean without any wet crumbs attached.
Why is my banana bread dry?
If your banana bread turned out to be dry and stiff, you might have overbaked it. Once a toothpick inserted in the middle comes out clean, your bread is done baking.
If overbaking is not the issue, you may have added too much flour. You can either use a kitchen scale to weigh the flour or level the flour with a knife if using measuring cups to get an accurate measurement.
If overbaking is not the issue, you may have added too much flour. You can either use a kitchen scale to weigh the flour or level the flour with a knife if using measuring cups to get an accurate measurement.
Can I use frozen bananas?
You can use frozen bananas to make banana bread. Let them thaw completely, then drain off excess liquid before using.
How to make this recipe oil-free?
Replace the oil with applesauce (in the same quantity) for an oil-free version.
Can I turn this into muffins?
Of course! Just fill your muffin tins (fill up to three-fourths) with the banana bread batter, add chopped walnuts and dark chocolate chips, and bake at 180°C (356°F) for 25-30 minutes or until golden brown on top.
More Baked Treats
Cinnamon Roll Cookies (Eggless)
Did you make Chocolate Chip Walnut Banana Bread? I’d love to know how it turned out for you! Please leave a rating and a comment below to share your experience. Thank you so much! 💚
Recipe
Chocolate Chip Walnut Banana Bread (Egg Free)
Yield:
1 loaf
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Delicious soft crumb banana bread filled with banana, walnuts, and chocolate flavors!
Ingredients
- 2 ripe bananas
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ cup vegetable oil (neutral flavor)
- ¼ cup milk
- ½ cup walnuts, chopped
- ¼ cup dark chocolate chips
Instructions
- Preheat the oven to 180°C (356°F) for 10 minutes and line a 9.5 x 5-inch loaf pan with parchment paper.
- Take a large mixing bowl and mash the bananas using a fork. Then sieve through the dry ingredients - all-purpose flour, powdered sugar, baking powder, baking soda, salt, and cinnamon and combine everything well.
- Finally, add the wet ingredients - vanilla extract, oil, and milk to the dry ingredient mix. Using a spatula, gently mix the batter until there is no dry flour left, but do not overmix. Mix in walnuts and dark chocolate chips. (Save a few pieces of walnuts and chocolate chips to add later).
- Transfer the batter to the prepared loaf tin. Add walnuts and chocolate chips on top. Bake at 180°C for 40-45 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Once the bread is baked, remove it from the oven, let it rest in the loaf pan for 10 minutes, then transfer to a cooling rack or a wooden board to cool down completely before slicing.
- Serve, and enjoy!
Nutrition Information
Yield 6 Serving Size 1Amount Per ServingCalories 506Total Fat 28gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 18gCholesterol 4mgSodium 298mgCarbohydrates 59gFiber 5gSugar 28gProtein 7g
The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
