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

In deze Chocolade Bananenbrood 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 Gezond Bananenbrood 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!

Chocolade Bananenbrood

In deze Chocolade Bananenbrood 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 Tijd: 10 minuten mins

Cook Tijd: 55 minuten mins

Totale tijd: 1 uur hr 5 minuten mins

Gerecht: Ontbijt, Tussendoortje

Keuken: Amerikaans

porties: 12 plakjes

Calorieën: 206.4 kcal

Auteur: Carine Claudepierre

KookmodusVoorkom dat uw scherm donker wordt

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Ingrediënten

US Gebruikelijk - metrisch

• ▢ 1 ½ cup Gepureerde rijpe bananen - gelijk aan 4 grote rijpe bananen, met zwarte vlekken op de schil
• ▢ ⅓ cup Zuivelvrije yoghurt - (notitie 1)
• ▢ ⅓ cup Olijfolie met milde smaak - (notitie 2)
• ▢ ½ cup Ongezoete amandelmelk - (notitie 3)
• ▢ 1 theelepel Vanille-extract
• ▢ ½ cup Bruine suiker - (notitie 4)
• ▢ ½ theelepel Zout
• ▢ 1 cup Meel voor alle doeleinden - (notitie 5)
• ▢ ½ cup Ongezoet cacaopoeder
• ▢ 2 theelepels Bakpoeder
• ▢ ½ theelepel Bakpoeder
• ▢ 1 theelepel Kaneel

optioneel

• ▢ ½ cup Zuivelvrije pure chocoladechips

Instructies

• 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.
• Garneer eventueel met een beetje gesmolten pure chocolade en extra verse pindakaas.

Notes

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

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

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

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

Notes 5Voor een glutenvrije versie, gebruik mijn recept. Omrekeningsgids voor glutenvrije producten.

Opslag: 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.

Ovenstand: Ik gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.

Apparatuur

Broodvorm van 9 x 5 cm

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Voedingsbegeleiding

Portie: 1plak | Calorieën: 206.4kcal | Koolhydraten: 30.5g | Eiwit: 2.9g | Vet: 9.3g | Verzadigd vet: 3.4g | Meervoudig onverzadigd vet: 0.8g | Enkelvoudig onverzadigd vet: 4.7g | Natrium: 239.5mg | Kalium: 226.7mg | Vezels: 2.7g | Suiker: 15.4g | Vitamine A: 18.8IU | Vitamine B12: 0.02pg | Vitamine C: 3.3mg | Vitamine D: 0.1pg | Calcium: 98mg | Ijzer: 1.3mg | Magnesium: 31.5mg | Fosfor: 68.2mg | zink: 0.6mg

Ingrediënten en vervangingen

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

• Gepureerde rijpe bananen – They provide sweetness, moisture, and binding in the bread. Ripe bananas are crucial for optimal sweetness and texture. Don’t use green bananas.  
• Zuivelvrije yoghurt – 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.
• Lichte olijfolie – Contributes to moisture and tenderness. You can also use melted coconut oil or canola oil.
• Ongezoete amandelmelk – To add moisture and help to create a smooth batter. You can use oat milk, soy milk, or dairy milk if desired.
• Vanille-extract – Voor de smaak.
• Bruine suiker – To sweeten the bread. You can also use sugar or coconut sugar for a refined sugar-free option.
• Meel voor alle doeleinden – To provide structure to the bread. For a gluten-free version, use my Omrekeningsgids voor glutenvrije producten.
• Ongezoet cacaopoeder – For a rich chocolate flavor. You can also use cacao powder. Prefer high-quality brands (I like Belgian chocolate).
• Bakpoeder en Bakpoeder – To help the bread rise.
• Zuivelvrije pure chocoladechips – 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 baktips

Ik deel graag nog een paar tips voor het perfecte brood.

• Notenboter als alternatief – 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 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

Chocolade-avocadobrood

Chocolade pindakaas bananenbrood

Veganistisch chocolade courgettebrood