Eggless Chocolate Banana Bread Recipe, Eggless Dessert
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 37159 times
Yes, you would have had banana bread before, but none of those can compare to this extraordinary Eggless Chocolate Banana Bread.
An eggless dessert that’s a class apart, this melt-in-the-mouth banana bread steals every heart with its awesome chocolaty, fruit-tinged flavour.
As always, the banana not just improves the flavour but also gives a nice spongy softness to the bread. The use of dark chocolate intensifies the flavour, while the interesting twist of using warm milk with lemon juice to bind the dough gives a wonderful texture to the Eggless Chocolate Banana Bread.
This dessert is truly something that needs to be experienced first-hand to understand its uniqueness.
You can also try other chocolaty desserts like the Chocolate Carrot Loaf or Chocolate Pie.
Enjoy how to make Eggless Chocolate Banana Bread recipe with detailed step by step photos and video below.
For the eggless chocolate banana bread- Combine the warm milk and lemon juice in a bowl, mix well and keep aside for 10 minutes.
- Combine the plain flour, cocoa powder, castor sugar, baking powder and baking soda in a deep bowl and mix well. Keep aside.
- Combine the bananas, melted butter, vanilla essence and milk-lemon juice mixture and mix well using a spatula. Keep aside.
- Gradually add the plain flour-cocoa powder mixture to the banana mixture and fold it using a spatula.
- Add the chocolate and walnuts and mix well.
- Pour the batter into a greased and dusted 150 mm. (6") x 87 mm. (3½ ") loaf tin, pat the tin lightly so that the batter spreads evenly.
- Sprinkle the chocolate chips evenly over it.
- Bake in a pre-heated oven at 180°c (360°f) for 50 to 55 minutes.
- Cool it, loosen the edges using a knife and demould it by inverting the tin over a rack and tap gently to unmould the eggless chocolate banana bread.
- Cut the eggless chocolate banana bread into thick slices and serve immediately or store in an air-tight container. Use as required.
Eggless Banana Chocolate Bread Video
Eggless Chocolate Banana Bread Recipe, Eggless Dessert recipe with step by step photos
- Pre-heat the oven at 180°C (360°F).
- Grease a 150 mm. (6") x 87 mm. (3½ ") loaf tin with butter and dust with refined flour.
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- Combine the warm milk and lemon juice in a bowl, mix well and keep aside for 10 minutes. This mixture helps in binding the batter together.
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- First of all we will combine all the dry ingredients for that, take the plain flour in a deep bowl.
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- Add the cocoa powder. The chocolaty flavour is due to the addition of cocoa powder.
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- Add the castor sugar. Caster sugar is nothing but finely granulated white sugar.
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- Now add baking powder and add baking soda. Both baking powder and baking soda are leavening agents that cause the batter to rise making the eggless banana chocolate loaf fluffy.
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- Mix well using a spoon. Keep aside.
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- Take the mashed bananas in another deep bowl. Bananas make the loaf super moist & provide a rich dense flavor on baking. Ensure they are completely ripe. Use a fork to mash the bananas.
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- Add the melted butter.
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- Add the vanilla essence. It enhances all the other flavors in the eggless loaf recipe.
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- Now add the prepared milk-lemon juice mixture and mix well using a spatula. Keep aside.
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- Gradually add the plain flour-cocoa powder mixture to the banana mixture and fold it using a spatula.
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- The batter is mixed and ready. It is very important to mix it using the cut and fold method. Folding traps extra air in the batter and breaks up existing air bubbles into smaller ones which results into a lighter batter.
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- Add the chopped dark chocolate to make the loaf chocolatier. Make sure you have the best quality ingredients while making baked goodies.
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- Add the walnuts and mix gently. They give a nice crunch to the Banana Chocolate loaf on baking.
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- Pour the batter into a greased and dusted 150 mm. (6") x 87 mm. (3½ ") loaf tin.
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- Spread the batter nicely using a spatula.
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- Pat the tin lightly so that the batter spreads evenly.
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- Sprinkle the chocolate chips evenly over it. You can also sprinkle some chopped walnuts if you like.
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- Bake in a preheated oven at 180°C (360°F) for 50 to 55 minutes. To check whether the loaf is baked properly or no, insert a toothpick or a knife into the center of the loaf. If it comes out clean then it is cooked completely. You might have some melted chocolate chips which is fine but, don’t be fooled because of it and overbake the loaf.
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- Cool it, loosen the edges using a knife and demould it by inverting the tin over a rack and tap gently to unmould the loaf.
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- Cut into thick slices and serve immediately.
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- You can even store in an air-tight container and use it later. Also, you can wrap freshly baked chocolate banana bread in a cling wrap or aluminum foil before placing it in the refrigerator and increase its shelf life to 3-4 days.
- By serving a thick slice along with a scoop of ice cream or some whipping cream you can create an amazing dessert in no time.
- If you loved this banana chocolate loaf then, don’t forget to also check out Eggless Orange and Tutti Frutti Loaf recipe and Chocolate Carrot Loaf.
- Also, you can make savoury bread loafs like Masala Bread Loaf, Parsley and Garlic Loaf or the Beetroot Loaf.
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Q.Can i substitute castor sugar with brown sugar in Eggless Chocolate banana bread? Yes, you can use brown sugar instead of white sugar. If whole grain sugar run in the blender, the proportion might change. Try and measure it after blending of sugar.
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Nutrient values (Abbrv) per slices
| Energy | 225 cal |
| Protein | 3.2 g |
| Carbohydrates | 26.7 g |
| Fiber | 0.8 g |
| Fat | 13.2 g |
| Cholesterol | 20.5 mg |
| Sodium | 134.2 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
No review of this type was found
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