Ultimate Chocolate Chip Banana Bread Recipe – Easy & Moist No Butter Version
Ultimate Chocolate Chip Banana Bread Recipe – Easy & Moist No Butter Version
There’s nothing quite like the comforting aroma of freshly baked banana bread wafting through your kitchen. Our healthier chocolate chip banana bread recipe uses just 2 ripe bananas and replaces traditional butter with healthier alternatives, creating a moist, tender loaf that’s perfect for breakfast, snacks, or dessert. Whether you’re a baking novice or a seasoned pro, this easy banana bread recipe will become your new go-to favorite.
This versatile recipe transforms those overripe bananas sitting on your counter into something truly magical. The addition of chocolate chips adds a delightful sweetness that makes this bread irresistible to both kids and adults. If you love traditional banana bread, you’ll adore this chocolate-studded version that’s surprisingly simple to make.
Ingredients
- 2 ripe bananas, mashed (about 1 cup)
- 1/3 cup coconut oil or vegetable oil
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup chocolate chips
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
Step 2: In a large mixing bowl, mash the bananas until smooth. Add the coconut oil, brown sugar, egg, and vanilla extract. Whisk until well combined.
Step 3: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 4: Fold in the chocolate chips, reserving a few for sprinkling on top if desired. Our ultimate chocolate chip cookies recipe has great tips for working with chocolate chips that apply here too.
Step 5: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with remaining chocolate chips.
Step 6: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown and pulling away from the sides of the pan.
Step 7: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Expert Tips for Perfect Banana Bread
Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots on the peel – they’re perfect for baking!
Don’t Overmix: Mix the batter until just combined. Overmixing can lead to tough, dense bread. For more baking tips, check out our very easy banana bread recipe guide.
Test for Doneness: The toothpick test is your best friend. If it comes out with a few moist crumbs, it’s done. Wet batter means it needs more time.
Cool Properly: Letting the bread cool completely before slicing prevents it from falling apart and allows the flavors to develop fully.
Frequently Asked Questions
Can I make this recipe without eggs? Yes! You can substitute the egg with 1/4 cup applesauce or a flax egg for a vegan version.
How should I store banana bread? Store 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 up to 3 months.
Can I make banana bread muffins instead? Absolutely! Pour the batter into a muffin tin and bake for 18-22 minutes. For more muffin inspiration, try our banana bread muffins recipe.
What can I use instead of chocolate chips? Try walnuts, pecans, or dried fruit for different flavor variations. The possibilities are endless!
This chocolate chip banana bread pairs perfectly with your morning coffee or makes a satisfying afternoon snack. For more delicious breakfast ideas, explore our easy hash brown egg casserole for a savory morning option.
Ultimate Chocolate Chip Banana Bread Recipe – Easy & Moist No Butter Version
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a large mixing bowl, mash the bananas until smooth. Add the coconut oil, brown sugar, egg, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips, reserving a few for sprinkling on top if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with remaining chocolate chips.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown and pulling away from the sides of the pan.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
