Eggless Mini Chocolate Chip Banana Bread
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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, Blueberry Buttermilk Banana Bread, Maple Banana Bread with Vanilla Bean Glaze.
Table of Contents
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
Eggless: Learn how to make eggless banana bread with this simple 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!
Simple: 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. I add mini chocolate chips into this simple 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 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!
Ingredients
Homemade Organic Dark Brown Sugar
Organic Bananas (that were black!)
Simply Organic Vanilla Extract
Organic Valley Heavy Whipping Cream
Nuts.com Organic Mini Chocolate Chips
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
Step 2
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 pastry 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.
Step 3
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).
FAQ's
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.
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!
You can use cake flour in place of pastry flour. You can even make your own Homemade Cake Flour with my easy 2 ingredient recipe!
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.
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!
Craving More?
Eggless Mini Chocolate Chip Banana Bread
Equipment
- Stand Mixer (or hand mixer)
Ingredients
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large bananas (very ripe)
- 1/2 cup heavy whipping cream (room temperature)
- 57 grams sour cream (room temperature)
- 212 grams pastry flour (or cake flour)
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 170 grams mini dark chocolate chips
Instructions
- 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 pastry 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 toothpick 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.
Video
Notes
Nutrition
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