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Ultimate Chocolate Chip Banana Bread Recipe - Easy & Moist No Butter Version

This healthier chocolate chip banana bread uses just 2 ripe bananas and replaces traditional butter with coconut oil for a moist, tender loaf. Perfect for breakfast, snacks, or dessert, this easy recipe transforms overripe bananas into a chocolate-studded treat that's irresistible to both kids and adults.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
  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.
  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.
  4. Fold in the chocolate chips, reserving a few for sprinkling on top if desired.
  5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with remaining chocolate chips.
  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.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use very ripe bananas with brown spots for best sweetness and flavor. Don't overmix the batter - mix until just combined. Let bread cool completely before slicing for best results.