Eggless Mini Chocolate Chip Banana Bread

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 Blueberry Buttermilk Banana Bread, Frosted Gingerbread Banana Bread, Coconut Chocolate Chip Banana Bread, Vegan Pumpkin Spice Banana Bread or Almond Butter Banana Bread.

eggless mini chocolate chip banana bread slices stacked, a woman grabbing top slice.

A Quick Look At The Recipe

Recipe Name: Eggless Mini Chocolate Chip Banana Bread
Ready In: 1 hour 20 minutes
Makes: 1-pound loaf
Main Ingredients: salted butter, bananas, cane sugar, pastry flour
Flavor Profile: sweet banana, rich chocolate
Dietary Info: eggless, no seed oils, gluten free swap available
Difficulty: Easy!
Why You’ll Love It: moist, tender, fluffy banana bread without eggs

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Why You'll Love This Recipe

Eggless: Learn how to make eggless banana bread with this easy eggless banana bread recipe. 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 to make eggless! Make sure to check out my newest book, Effortless Eggless Baking for more egg free recipes and Easy Egg Replacers for Baking.
Pantry Staples: In this quick bread recipe I use heavy whipping cream and sour cream to add more fat and moisture to this banana bread. No weird or hard to find ingredients, just simple pantry stables.
Chocolate + Banana: I also add mini chocolate chips into this eggless banana bread recipe, which adds just the right amount of chocolate without being over powering.
Best Banana Bread Ever: The mini chocolate chips give this 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 and we have been enjoying this for a snack every day since making it!

Jump to:

A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Baker’s Tips
How to Make Eggless Mini Chocolate Chip Banana Bread
Snacking Ideas
Eggless Mini Chocolate Chip Banana Bread FAQ’s
More Loaf Cake Recipes
Eggless Mini Chocolate Chip Banana Bread
The Bake Shop

Ingredients

Dark Brown Sugar: I'm using homemade dark brown sugar, store bought also works. Dark brown sugar has more molasses, so it provides a darker color and richer flavor. I love this with the chocolate chips.
Bananas: Make sure to use overripe bananas. When bananas ripen, their starches turn into sugars. This creates a sweeter banana flavor and softer texture, making them ideal for baking banana bread. While ripe bananas will work, don't use green bananas.
Heavy Whipping Cream: I use organic heavy whipping cream for more fat in this banana bread recipe because there are no eggs.
Sour Cream: Using organic sour cream is a great egg replacer, especially in cakes. It brings moisture and flavor to this eggless banana bread. Read more
Pastry Flour: I use organic pastry flour instead of all purpose flour for a light and tender crumb.
Baking Powder: Use baking powder, not soda as this is a slow rise bake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Mini Chocolate Chips: I use organic mini dark chocolate chips so you get little bits of chocolate in every single bite. They are also so much lighter than traditional size chocolate chips, which helps them not sink (even at high altitude!). But, if you want to use a mix of semi-sweet chocolate chips or chocolate chunks, those work too.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips

Always use a digital food scale for the best results.
I use salted butter, but if you prefer to use unsalted butter you can do that too. Be sure your butter is soft for the best results.
I use my stand mixer here, but you can make this with a hand mixer or even just mix up with a spatula as well. This recipe is super flexible.
Make sure the butter is soft, I like to let this soften naturally on the countertop for the best results.
Gluten-Free: Replace the flour with 212 grams (scant 1 ⅓ cups) gluten free flour blend.
You can use regular size chocolate chips if you prefer, but I really recommend mini chocolate chips because they don't sink as easily and you get more chocolate evenly distributed in every bite.
If you want to make these into muffins instead, you can do that. Just bake for about 20 to 25 minutes or until done.
Store in an airtight container or a cake dome to keep fresh.
High Altitude — Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.

How to Make Eggless Mini Chocolate Chip Banana Bread

butter and sugar in a glass mixing bowl on a white marble counter.

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.

creamed butter and sugar in a glass mixing bowl.

Mix on low until combined and there are no chunks of butter.

wet ingredients for eggless mini chocolate chip banana bread in a glass mixing bowl.

Add the bananas, heavy whipping cream, and sour cream and mix on low until combined.

ingredients for eggless mini chocolate chip banana bread in a glass mixing bowl.

Add the dry ingredients: pastry flour, baking powder, and sea salt into the mixing bowl in that order.

eggless mini chocolate chip banana bread batter in a glass mixing bowl.

Mix on low until combined. Add the mini chocolate chips and mix on low just until combined.

eggless mini chocolate chip banana bread in a loaf pan on a white marble counter.

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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

eggless mini chocolate chip banana bread sliced on a white marble board.

Snacking Ideas

Enjoy this Eggless Mini Chocolate Chip Banana Bread with an Iced Blueberry Latte for a mid morning snack.
I love having this as an afternoon snack with a Creamy Vegan Chocolate Smoothie With Almond Butter or Tropical Bone Broth Protein Smoothie.
Have for dessert with a scoop of ice cream on top! Try Salted Caramel No Churn Ice Cream or Organic Rocky Road Ice Cream.

Eggless Mini Chocolate Chip Banana Bread 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 and the sugar content of your bananas is high! 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.

Can I use frozen bananas?

Yes, just be sure to thaw bananas completely before using. You can thaw overnight in the fridge or at room temperature.

Can I add nuts?

Yes, if you want to add nuts, you can finely chop pecans, walnuts, or your favorite kind and add into the batter. I recommend 85 grams (3oz) of nuts if you want to add them.

Why use mini chocolate chips instead of regular?

Mini chocolate chips are small (mini!) so they are are much lighter in weight than a traditional size chocolate chip. So, they don't sink as easily in banana bread. This is why I use mini chocolate chips, so you get chocolate chips in every bite, no sinking.

What replaces eggs in this banana bread?

I use heavy whipping cream and sour cream to replace eggs in this banana bread. The heavy whipping cream provides fat and moisture, making this banana bread incredibly soft and tender without eggs.

Does eggless banana bread taste different?

No, it actually tastes better than banana bread with eggs because eggs can dry out baked goods more. So, this eggless banana bread is a moister bread with a more tender crumb than banana bread with eggs!

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!

What if I don't have pastry flour?

You can use cake flour in place of pastry flour. You can even make your own Homemade Organic Cake Flour with my easy 2 ingredient recipe!

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.

Why is my banana bread gummy in the middle?

If you under bake banana bread or don't let it cool completely before cutting, it can cause a gummy texture in the center. Be patient, on both fronts for the best texture!

Do I need to cool banana bread before slicing?

Yes, let banana bread cool completely before slicing. This will ensure the texture is set completely and you get nice, clean cuts. You can let it cool completely in the loaf pan (which is what I do) or you can let it cool on a wire rack. But, I like to leave it in the pan until cool so there's less chance of breaking when removing.

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 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!

Can I freeze banana bread?

Yes, you can freeze the whole loaf or the individual slices. Wrap the loaf (or slices) tightly in plastic wrap. Then you can freeze for up to 3 months. Just thaw and enjoy.

stack of eggless mini chocolate chip banana bread sliced on a white marble board.

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