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Almond Chocolate Banana Bread (Egg-free and Dairy-free)

Moist banana bread studded with chocolate chips and crunchy almonds, sliced to reveal a tender, flavorful crumb.
This eggless almond chocolate chip banana bread is moist, packed with melty chocolate chips and crunchy almonds, and comes together in one bowl with no butter and no eggs. Ten minutes of prep, one hour in the oven, and it only gets better the next day.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Serving Size 12 Slice

Equipment

  • 8x4-inch loaf pan
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • Spatula
  • Fork (for mashing bananas)
  • Wire rack

Ingredients

  • 4 medium overripe bananas (peeled)
  • ¼ cup almond milk
  • 5 tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract
  • ½ cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup chocolate chips
  • ½ cup almonds chopped

Instructions

  • Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.
  • Add the bananas to a large mixing bowl and mash well with a fork until mostly smooth.
  • Pour in the almond milk, vegetable oil, and vanilla extract, then whisk until fully combined.
  • Add the sugar, flour, baking powder, and salt. Mix gently until the flour is incorporated and the batter looks mostly smooth. Do not overmix.
  • Fold in the chocolate chips and chopped almonds using a spatula. Transfer the batter into the prepared loaf pan and spread it evenly.
  • Bake for 50 to 60 minutes, or until the top is deep golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs.
  • Let the banana bread cool in the pan on a wire rack for at least 30 minutes before removing and slicing. Slice and serve.

Notes

  • Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness.
  • Mash the bananas well so the batter mixes evenly and the loaf bakes with a soft texture.
  • Do not overmix once the flour is added, or the bread can turn dense.
  • If the top starts browning too quickly, loosely cover with foil during the last 10 to 15 minutes of baking.
  • Let the loaf cool fully before slicing to help it hold its shape and prevent crumbling.
  • This banana bread keeps well at room temperature for 2 days or can be refrigerated for up to 5 days.
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