Healthy Eggless Chocolate Banana Bread
This recipe is for those days when you want to feel good about what you’re eating but still need something that tastes like dessert. You know the days—maybe you ate too much takeout, or maybe you just want something sweet that doesn’t set off the guilt alarm. That’s where this Healthy Eggless Chocolate Banana Bread comes in.
Moist. Rich. Deeply chocolaty. And still, weirdly… good for you. Not in a weird “this tastes like cardboard but hey it’s healthy” way. No. Like in a “I would make this again and not even tell people it’s healthy” way.
It’s naturally sweetened, made with real ingredients, and totally egg-free. And honestly? It’s better that way. Plus, if you’ve got a few spotty bananas lying around, you’re already halfway there.
Let’s get to it.
What You’ll Need
Here’s everything you’ll want to have on hand:
| Ingredient | Quantity | Notes |
|---|---|---|
| Ripe bananas | 3 medium | The spottier, the sweeter |
| Coconut oil | ¼ cup | Or any neutral oil |
| Jaggery powder | ½ cup | You can sub with coconut sugar or brown sugar |
| Vanilla extract | 1 tsp | Optional, but adds a nice warmth |
| Milk | ¾ cup | Any milk works—almond, oat, regular |
| Yogurt | 2 tbsp | Plant-based or regular |
| Whole wheat flour | 1½ cups | You can use all-purpose if needed |
| Cocoa powder | ½ cup | Use good quality unsweetened |
| Baking powder | 1 tsp | Fresh is key |
| Baking soda | 1 tsp | Again, make sure it’s active |
| Salt | ½ tsp | Don’t skip—balances the sweetness |
| Cornstarch | 1 tbsp | Optional, but helps hold it together |
You can also toss in a handful of chocolate chips or chopped walnuts if you’re feeling a little extra.
Tools You’ll Need
Here’s what you’ll want nearby so you’re not digging through drawers mid-batter:
- A 9×5 inch loaf pan
- Two medium bowls
- A whisk or sturdy spatula
- Measuring cups and spoons
- Parchment paper (highly recommended for easy removal)
- A fork for mashing bananas
- Wire rack (for cooling, but optional)
Pro Tips
1. Use bananas that are almost too ripe
You want those bananas that are about two days away from attracting fruit flies. The spottier they are, the more flavor they bring.
2. Don’t overmix
As soon as the dry ingredients disappear into the wet mixture, stop stirring. Overmixing is what makes banana bread go from moist to “why is this so rubbery?”
3. Let it cool in the pan before removing
This banana bread will smell amazing fresh out of the oven, but if you try to pull it out too soon, it might fall apart. Give it 10–15 minutes in the pan first.
4. Double it and freeze one
You’ll thank yourself later. This bread freezes beautifully, and having one ready to go means future you gets a win.
5. Add a tablespoon of brewed coffee
It deepens the chocolate flavor without making the bread taste like coffee. Optional, but so good.
How to Make It
Step 1: Preheat
Set your oven to 340°F (170°C). Line your loaf pan with parchment paper or lightly grease it.
Step 2: Mash the bananas
In a mixing bowl, mash your bananas until smooth but a little chunky is fine. You’re not looking for banana baby food here.
Step 3: Combine wet ingredients
Add the coconut oil, jaggery powder, vanilla extract, milk, and yogurt to the mashed bananas. Whisk everything together until it’s cohesive and no jaggery clumps remain.
Step 4: Mix the dry ingredients
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cornstarch.
Step 5: Combine wet + dry
Pour the dry ingredients into the wet bowl and stir gently with a spatula until just combined. No dry patches, but no aggressive mixing either.
Step 6: Into the pan
Transfer the batter to your loaf pan and smooth the top. Add a few chocolate chips or banana slices on top if you want it to look cute.
Step 7: Bake
Bake for 45–50 minutes. Start checking around the 45-minute mark by inserting a toothpick or skewer—it should come out with a few moist crumbs.
Step 8: Cool down
Let the bread cool in the pan for about 15 minutes, then lift it out using the parchment paper and let it cool completely on a rack.
Substitutions and Variations
| Want to swap? | Try this instead |
|---|---|
| Coconut oil | Any neutral oil or melted butter |
| Jaggery | Coconut sugar, brown sugar, maple syrup (reduce milk slightly) |
| Whole wheat flour | All-purpose flour, or half-and-half with oat flour |
| Yogurt | Mashed silken tofu or plant-based yogurt |
| Milk | Any milk you like (oat, almond, soy) |
Add-in ideas:
- Chopped nuts (walnuts or pecans work great)
- Dark chocolate chunks
- Dried cherries or cranberries
- A swirl of peanut butter on top before baking
Make-Ahead Tips
- Prep the dry mix in advance and store it in an airtight container for up to a week.
- You can mash bananas and freeze them in a ziplock. Thaw before using.
- The baked bread freezes well. Just wrap slices individually so you can grab and go.
Nutrition Breakdown (approx. per slice, based on 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 190–210 kcal |
| Carbs | ~30g |
| Protein | ~3g |
| Fat | ~7–8g |
| Fiber | ~4g |
| Added Sugar | ~6–8g |
*Numbers will vary based on substitutions and portion sizes.
Leftovers and Storage
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to a week.
- Freeze individual slices by wrapping them in parchment paper and storing in a ziplock bag. To eat, thaw at room temp or microwave for 20–30 seconds.
FAQ
Can I make this gluten-free?
Yes. Use a 1:1 gluten-free baking flour. Note that texture might be slightly different.
Can I make this vegan?
It’s already 90% there. Just use plant-based yogurt and milk, and you’re good.
Why did my bread sink in the middle?
It was either underbaked or overmixed. Use the toothpick test and go easy with the stirring.
Is it sweet enough?
It’s mildly sweet. If you’re used to desserts on the richer side, add 1–2 tbsp more sugar or a handful of chocolate chips.
Can I skip the cocoa powder?
You can, but then it’s more of a banana bread. If you want just a hint of chocolate, use 2–3 tbsp instead of ½ cup.
Wrap Up
This banana bread is one of those recipes you’ll come back to again and again. It’s unfussy, healthier than most, and still totally satisfies when you want something cozy, sweet, and indulgent without feeling like you’ve gone off the rails.
If you end up making this, drop a comment and let me know how it turned out. Did you add walnuts? Use oat milk? Sneak in some extra chocolate? I’d love to hear what tweaks you made—or if you ate it straight from the pan (zero judgment).
Go bake something good. You deserve it.
