Chocolate Banana Bread (Egg-Free, Dairy-Free)

This Chocolate Banana Bread is a simple and delicious bread loaf made without eggs or dairy with a super moist crumb, perfect for using many of your ripe bananas.

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I love simple banana bread recipes like my Healthy Banana Bread but I also love baking chocolate treats so I decided to make this chocolate banana bread!

While the whole recipe is just below, don’t miss all my tips and tricks, process shots, and ingredient swap options further down!

Chocolate Banana Bread

This Chocolate Banana Bread is a simple and delicious bread loaf made without eggs or dairy with a super moist crumb, perfect for using many of your ripe bananas.

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Prep Time: 10 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 5 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 12 slices

Calories: 206.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cup Mashed Ripe Bananas - equivalent 4 large riped bananas, black spots on the skin
• ▢ ⅓ cup Dairy-Free Yogurt - (note 1)
• ▢ ⅓ cup Light Olive Oil - (note 2)
• ▢ ½ cup Unsweetened Almond Milk - (note 3)
• ▢ 1 teaspoon Vanilla Extract
• ▢ ½ cup Brown Sugar - (note 4)
• ▢ ½ teaspoon Salt
• ▢ 1 cup All-Purpose Flour
• ▢ ½ cup Unsweetened Cocoa Powder
• ▢ 2 teaspoons Baking Powder
• ▢ ½ teaspoon Baking Soda

Optional

• ▢ ½ cup Dairy-Free Dark Chocolate Chips

Instructions

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
• In a large mixing bowl, mash the ripe bananas with a fork until almost no lumps show. Measure 1 cup + 1/2 cup of mashed bananas – if extra, freeze for later.
• Stir the yogurt, oil, almond milk, vanilla extract, and sugar, and salt. Set aside.
• In another bowl, whisk flour, unsweetened cocoa powder, baking powder, baking soda, and cinnamon.
• Fold in the dry ingredients into the wet ingredients and stir with a rubber spatula until the batter is consistent.
• Fold in chocolate chips if desired, stir to evenly incorporate.
• Transfer the batter into the prepared loaf pan and bake it for 55-60 minutes at 350 °F (180 °C). Foil the pan after 30 minutes to prevent the banana bread from browning too fast. Insert a long pick in the center to the bottom of the pan to check if it's ready. Of it comes out clean, remove the pan from the oven.
• Let it cool down on a wire rack for 3 hours or overnight before slicing.
• Decorate with a drizzle of melted dark chocolate and extra fresh peanut butter if desired.

Notes

Note 1: You can use any dairy-free yogurt you love. You can also swap for peanut butter, almond butter, or tahini to add protein.

Note 2: Any oil can be used, like melted coconut oil or canola oil.

Note 3: Any milk works in this recipe, like oat milk, soy milk, or dairy milk if you prefer baking with dairy.

Note 4: Or sugar or coconut sugar for a refined sugar-free option.

Storage: Store the bread in an airtight container in the fridge for up to 4 days or freeze in Ziploc bags for up to 1 month.

Equipment

9-inch x 5-inch Loaf Pan

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Nutrition

Serving: 1slice | Calories: 206.4kcal | Carbohydrates: 30.5g | Protein: 2.9g | Fat: 9.3g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.7g | Cholesterol: 0.1mg | Sodium: 239.5mg | Potassium: 226.7mg | Fiber: 2.7g | Sugar: 15.4g | Vitamin A: 18.8IU | Vitamin B12: 0.02µg | Vitamin C: 3.3mg | Vitamin D: 0.1µg | Calcium: 98mg | Iron: 1.3mg | Magnesium: 31.5mg | Phosphorus: 68.2mg | Zinc: 0.6mg

Ingredients and Substitutions

You only need a handful of wholesome ingredients for this recipe, here’s how to pick them.

• Mashed Ripe Bananas – They provide sweetness, moisture, and binding in the bread. Ripe bananas are crucial for optimal sweetness and texture. Don’t use green bananas.  
• Dairy-Free Yogurt – For moisture and tanginess. You can use any type of dairy-free yogurt, from coconut yogurt to soy yogurt or cashew yogurt. Alternatives include peanut butter, almond butter, or tahini for added protein and flavor variations.
• Light Olive Oil – Contributes to moisture and tenderness. You can also use melted coconut oil or canola oil.
• Unsweetened Almond Milk – To add moisture and help to create a smooth batter. You can use oat milk, soy milk, or dairy milk if desired.
• Vanilla Extract – For flavor.
• Brown Sugar – To sweeten the bread. You can also use sugar or coconut sugar for a refined sugar-free option.
• All-Purpose Flour – To provide structure to the bread. I haven’t tried gluten-free flour.
• Unsweetened Cocoa Powder – For a rich chocolate flavor. You can also use cacao powder. Prefer high-quality brands (I like Belgian chocolate).
• Baking Powder and Baking Soda – To help the bread rise.
• Dairy-Free Dark Chocolate Chips – It’s optional for pockets of melty chocolate. You can also add in any crushed nuts if you prefer.

How to Make Chocolate Banana Bread

This is a really easy recipe to whip up, here’s how in pictures.

Mash the bananas, measure the amount needed, and add the liquid ingredients.

In another bowl, combine all the dry ingredients.

Pour the dry ingredients in a mixing bowl and stir until combined.

Pour the batter into a pan and bake it for 55-60 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for a perfect bread.

• Nut Butter Swap – Replace dairy-free yogurt with nut or seed butters like almond butter, tahini, or peanut butter for different flavors.
• Crunchy Nut Addition – You can substitute the chocolate chips with chopped walnuts or pecans for added texture and healthy fats.
• Flour Choice Matters – Avoid gluten-free or almond flour, as they won’t make the desired texture in this recipe.
• Refined Sugar Alternatives – Use coconut sugar, date sugar, or unrefined cane sugar as refined sugar-free options, but avoid liquid sweeteners like maple syrup as it would make the batter too moist.
• Ripe Banana Importance – Ensure bananas have black spots for perfect sweetness and moisture.
• Cooling Time Essential – Allow the bread to cool for at least 3 hours, or preferably overnight, before slicing for best texture.
• Foil For Browning – Foil the loaf pan after 30 minutes to prevent over-browning.
• Check Doneness Thoroughly – Use a long pick to check the center of the bread; it should come out clean.
• Yogurt Alternate Protein – Nut or seed butters add protein to the bread.
• Freezing For Later – Freeze extra mashed banana for future recipes.

More Chocolate Bread Recipes

Chocolate Avocado Bread

Chocolate Peanut Butter Banana Bread

Vegan Chocolate Zucchini Bread