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A close-up of moist No-Egg Chocolate Chip Banana Bread with one slice cut, showing rich chocolate chips throughout.

No-Egg Chocolate Chip Banana Bread

This recipe makes a moist banana bread without using eggs. Cornstarch acts as the binder, giving you a great texture even when you are out of eggs or baking vegan.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 slices

Equipment

  • Loaf pan
  • Mixing Bowls

Ingredients
  

  • 3 very ripe bananas mashed
  • 120 g butter or oil
  • 150 g sugar
  • 1 tsp vanilla extract
  • 200 g flour
  • 1 tsp baking soda
  • 1 tbsp cornstarch egg replacer
  • 150 g chocolate chips

Instructions
 

  • Mix the mashed bananas, butter or oil, sugar, and vanilla extract together in a bowl.
  • Add the flour, cornstarch, and baking soda to the wet ingredients. Mix until just combined.
  • Fold in the chocolate chips gently.
  • Pour the batter into a prepared loaf pan.
  • Bake at 175°C (350°F) for 55 minutes, or until a toothpick inserted into the center comes out clean.

Notes

This loaf came together on a day when the fridge was missing eggs. The final result showed that flexibility in baking can still lead to delicious outcomes.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.
Keyword Banana Bread Aesthetic, Banana Loaf, Best Banana Bread Recipe Moist, Breakfast Bread, Egg-Free Baking Tips, Healthy Dessert Ideas, No-Egg Chocolate Chip Banana Bread, Ripe Banana Recipes, Super Moist Banana Bread Recipe, Vegan Baking Alternatives