Eggless Mini Chocolate Chip Banana Bread
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!
Equipment
- Digital Food Scale
- Stand Mixer (or hand mixer)
- 1-pound Loaf Pan
- Parchment Paper Sheets
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 dry ingredients: 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
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.
Nutrition
Calories: 472kcalCarbohydrates: 62gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 55mgSodium: 301mgPotassium: 248mgFiber: 4gSugar: 39gVitamin A: 685IUVitamin C: 3mgCalcium: 90mgIron: 1mg
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