Dairy-Free Chocolate Banana Bread

4.9 from 19 votes

Dairy-Free Chocolate Banana Bread

A super light, moist, and ultra chocolatey Dairy-Free Chocolate Banana Bread will become the best chocolate banana bread you will ever have! It makes a great breakfast on the go or as a dessert.

Author: Jaja Bakes

Course: Dessert

Cuisine: American

Servings: 1 loaf

Prep Time25

Cook Time1

Total Time1 25

Ingredients

12.5 oz (350 gr) medium overripe bananas, 3-4 bananas
2 eggs, room temperature
1 cup (200 gr) brown sugar
1 tsp vanilla extract
1/2 cup (120 ml) vegetable oil
1 cup (125 gr) all-purpose flour
1/2 cup (50 gr) cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup (173 gr) dark chocolate chips, divided

Instructions

Preheat the oven to 350℉/175℃. Lightly grease and line an 8.5x4.5 inch or 9x5 inch loaf pan with parchment paper overhanging the sides.
In a medium bowl, mash bananas with a fork. Leave the bananas as chunky or as smooth as you prefer.
Using a hand mixer or stand mixer fitted with a whisk attachment, beat eggs, brown sugar, and vanilla extract until pale and fluffy.
While the mixer is still running, slowly drizzle in vegetable oil little by little. Then, add the mashed bananas and mix until well incorporated.
Sift in all-purpose flour, cocoa powder, baking soda, and salt. Beat until just combined. Don't overmix.
Add 3/4 cup (130 gr) chocolate chips into the batter. Mix until well combined with a spatula.
Pour the batter into the prepared loaf pan. Sprinkle the remaining 1/4 cup (43 gr) chocolate chips on top evenly.
Bake for 45-60 minutes or until a toothpick inserted into the center comes out clean.
Let the banana bread rest for 10 minutes in the pan to set. Remove from the pan and cool completely on a cooling rack.

Nutrition

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