Moist, fluffy, and incredibly tender – this Eggless Mini Chocolate Chip Banana Bread is going to be your new favorite banana bread recipe! I use easy ingredients to replace eggs like bananas, heavy whipping cream, and sour cream for a simple eggless banana bread.
If you are looking for more banana bread recipes, check out my Chocolate Chip Banana Bread Bars, Almond Butter Banana Bread, or my Maple Brown Sugar Banana Bread.
This Eggless Mini Chocolate Chip Banana Bread recipe came to me on whim. I had bananas that were turning black on my counter, which happens often when I am really busy, and I just forgot to eat my daily banana! So, what do I do with them? I turn them into banana bakes!
I love making banana bread as it’s a simple recipe that comes together quickly and easily. But, you may be wondering how to make eggless banana bread, if you can’t eat eggs! And I am going to share this simple eggless banana bread recipe today.
I love using mini chocolate chips in baking, as Delaney says they “are just superior in every single thing”, haha! Which I kind of agree with him, and I recently found that Nuts.com has organic mini chocolate chips in bulk – so that is amazing!
Why You’ll Love This Recipe
If you are wanting to know how to make eggless banana bread it is really quite easy. Bananas are a great egg replacer already as they add moisture and fluffiness to baked goods. And, banana bread is supposed to taste like banana, so that makes it really easy!
In this simple eggless banana bread recipe I use heavy whipping cream and sour cream to add more fat and moisture to this Eggless Mini Chocolate Chip Banana Bread. And, I will be honest, I was making this for Delaney as he loves banana bread and he loves mini chocolate chips. I wasn’t really making it for me.
However, I surprised myself with this recipe as it is so incredibly good I find myself wanting to eat it even over a cookie – which is insane for me! The mini chocolate chips give this simple eggless banana bread recipe some chocolate, but it is not overly chocolate at all because they are so small and evenly spread out. They also add more moisture to the banana bread as well with little tiny pockets of chocolate in every single bite! Dare I say this is my favorite banana bread I’ve ever made? Yep, I’m saying it!
FAQ’s
How ripe is too ripe for banana bread?
Bananas should be very ripe for banana bread. When bananas ripen, the starches turn to sugar. This provides more flavor, and it also makes the bananas softer and mushy, which makes them great to mix into baked goods!
If your bananas are completely black, honestly, they are probably fine. Open them up and see what they look like inside! If they are a dark tan color, that’s great! The only time you don’t want to use them is if you open them up and they are brown, moldy, or have a rotten smell or have liquid inside. Those are sure signs that bananas have gone bad.
What happens if you overmix banana bread?
The more you mix banana bread, the more the gluten will develop. This can create a tough and rubbery banana bread. I use pastry flour in this banana bread for an extra light and fluffy banana bread!
Why does banana bread not cook in the middle?
Banana bread can be under cooked in the middle if it’s not baked long enough. Make sure to test your banana bread with a toothpick or I usually use a butter knife. Stick it directly into the middle of the loaf and make sure it comes out clean, as in no wet batter stuck to it.
How to store banana bread?
Banana bread is moist and fluffy, so it should be stored in an airtight container to retain this moisture and texture. You can use a Tupperware or Ziploc bag. I even have these loaf pans with lids that I use to store banana bread, and they work great! Foil is not sufficient enough for banana bread, and plastic wrap will work if need be but the other options are better, more eco friendly, and also keep it more fresh!
Ingredients I used to make this Eggless Mini Chocolate Chip Banana Bread recipe
Homemade Organic Dark Brown Sugar
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Organic Bananas (that were black!)
Organic Valley Heavy Whipping Cream
Nuts.com Organic Mini Chocolate Chips
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This simple eggless banana bread is so easy to make! Moist, soft, and fluffy this Eggless Mini Chocolate Chip Banana Bread is one you’ll want to make all the time!
Ingredients
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) packed organic dark brown sugar
57 grams (1/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large bananas
1/2 cup organic heavy whipping cream, room temperature
57 grams (1/4 cup) organic sour cream, room temperature
212 grams (1 1/2 cups) organic pastry flour (or cake flour)
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
170 grams (1 cup) organic mini chocolate chips
Directions
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract and mix on low until combined and there are no chunks of butter.
- Add the bananas, heavy whipping cream, and sour cream and mix on low until combined.
- Add the cake flour, baking powder, and sea salt into the mixing bowl in that order. Mix on low until combined. Add the mini chocolate chips and mix on low just until combined.
- Grease the bottom and sides of a 1-pound loaf pan. Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan.
- Store in an airtight container for up to 7 days.
Notes
- Gluten Free – Replace the flour with 212 grams (scant 1 1/3 cups) Namaste Organic Perfect Flour Blend.
- High Altitude – Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.
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