Chocolate Chunk Banana Bread Recipe Without Butter
Delicious and easy Chocolate Chunk Banana Bread Recipe without butter. Perfectly moist, loaded with chocolate, and ready in just over an hour.
There’s something magical about the scent of freshly baked banana bread wafting through the house. It reminds me of lazy Sunday mornings when my kitchen would be filled with warm, comforting scents.
Table of Contents
No Butter Chocolate Chunk Banana Bread Recipe
This Chocolate Chunk Banana Bread recipe is a favorite of mine. It’s a delicious combination of bananas and chocolate. Whether you’re with family or alone, this bread makes any occasion special and delicious.
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This recipe is simple and tasty. By using oil instead of butter, the bread stays moist and the combination of baking powder and baking soda makes it rise perfectly. The bananas are sweet and tender, and the chocolate is rich and creamy.
The banana on top adds a nice decorative touch and a burst of flavor to every bite. This recipe is easy to follow and can be changed to use different types of chocolate or even add a handful of nuts for extra crunch.
How To Make Chocolate Chunk Banana Bread Without Butter
This recipe is easy to make and versatile. It’s perfect for those overripe bananas sitting on your counter. Each slice is a perfect combination of banana and chocolate. This Chocolate Chunk Banana Bread is sure to become a staple in your kitchen and bring smiles and satisfaction with every bite.
Preparation time: 15 minutes (active time)
Baking time: 55-60 minutes.
Cooling time: About 10-25 minutes (after removing the banana bread from the oven).
Serves: 8
Ingredients:
- Ripe Bananas – The mashed bananas provide moisture, natural sweetness, and a tender texture to the bread.
- All-Purpose Flour – This forms the structure of the bread, giving it the right consistency and texture.
- Sugar – Adds sweetness and helps to create a tender crumb by absorbing moisture.
- Vanilla Extract – Enhances the overall flavor, adding a subtle sweetness and aroma.
- Chopped Chocolate – Adds rich, melty chocolate chunks throughout the bread, making it extra indulgent and delicious.
- Salt – Enhances the flavors of the other ingredients and balances the sweetness.
- Baking Powder – Helps the bread rise by creating air bubbles in the batter.
- Baking Soda – Works with the acidity in the bananas to help the bread rise and become fluffy.
- Oil – Keeps the bread moist and tender, providing a rich texture without the need for butter.
- Eggs – Provide structure, moisture, and help bind the ingredients together.
Tools and Equipment:
- Parchment paper for the 8×4-inch loaf pan
- Hand Mixer or Whisk
- Spatula
Directions:
1. Preheat the oven to 350°F (175°C). Grease or line an 8×4-inch loaf pan with parchment paper.
2. In a large bowl, add the sugar, mashed bananas, oil, eggs, and vanilla extract. Mix well until all ingredients are well combined.
3. To the same bowl, add the flour, baking powder, baking soda, and a pinch of salt. Mix until all dry ingredients are fully incorporated with the wet ingredients.
4. Add the chopped chocolate to the mixture and gently stir to evenly distribute the chocolate.
5. Pour the banana mixture into a greased or parchment-lined loaf pan.
6. Slice the additional banana lengthwise and place it on top of the batter in the pan. If desired, sprinkle some extra chopped chocolate on top.
7. Use a knife to gently swirl through the batter to create a marbled effect.
8. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Serve and Enjoy!
Recipe Tips
- Use very ripe bananas. The riper they are, the sweeter and softer they will be, resulting in better flavor and texture for the bread.
- To keep the banana bread moist, you can place a sheet of wax paper or parchment paper between the bread and the container lid.
- You can use semi-sweet or dark chocolate, depending on your preference or even mix different types of chocolate for a more complex flavor.
- Add half teaspoon of cinnamon for extra flavor and delicious scent.
- Make sure to measure the ingredients accurately, especially the flour. Use the “spoon and level” method for flour: spoon the flour into the measuring cup and level it off with a knife.
- Do not overmix the batter after adding the dry ingredients. Overmixing can develop the gluten in the flour, making the bread denser and less fluffy.
- Every oven is different, so start checking the bread about 5-10 minutes before the indicated time. The bread is done when a toothpick inserted into the center comes out clean or with moist crumbs, but not raw batter. If the top of the bread is browning too quickly, you can cover it with aluminum foil during the last 10-15 minutes of baking to prevent burning.
- To ensure the bread is fully cooked, insert a toothpick into the center. It should come out clean when the bread is ready.
- The banana on top is not only decorative but also adds flavor and an interesting texture. Make sure to press it gently into the batter so it doesn’t slide off during baking.
- It’s important to let the bread cool in the pan for about 10 minutes before removing it. This allows the bread to set and makes it easier to handle.
Alternatives and Substitutions
You can use olive oil, corn oil, or any other oil you prefer instead of neutral oil. Each will add a slightly different flavor to the bread, so choose the one you like best.
You can use semi-sweet or dark chocolate, or switch to chocolate chips depending on your preference. You can even mix different types of chocolate for a more complex flavor.
Also, you can split the sugar amount 50-50 by adding brown sugar.
You can experiment with different types of flour, such as whole wheat, gluten-free flour blend, or almond flour, for a healthier version.
If you prefer a vegan version, you can substitute the eggs with egg replacers like “flax eggs” (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg).
Make Ahead, Storing and freezing
You can prepare the batter in advance and store the banana bread in an airtight container at room temperature for up to 3 days.
For longer storage, you can refrigerate it for up to a week.
To Freeze it, wrap the entire loaf tightly in plastic wrap, then wrap it again in aluminum foil to prevent freezer burn. Place the wrapped loaf in a freezer-safe bag or container. Label with the date. It can be frozen for up to 3 months.
Thaw it in the fridge or at room temperature.
To serve warm, you can place the thawed loaf in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Frequently Asked Questions
Although fresh ripe bananas are ideal, Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and adding them to the batter. Frozen bananas tend to be mushier and sweeter, which can enhance the flavor and texture of the bread.
Semi-sweet or dark chocolate works best because it balances the sweetness of the bananas and sugar. However, you can use milk chocolate, white chocolate, or a combination for different flavor profiles.
Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that whole wheat flour will make the bread denser and give it a nuttier flavor. You may also want to add an extra tablespoon or two of liquid (like water or milk) to maintain the right consistency.
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs but not raw batter. If the top is browning too quickly, cover it with aluminum foil during the last 10-15 minutes of baking.
Yes, you can add nuts like walnuts or pecans, dried fruit, or even shredded coconut. Fold them into the batter with the chopped chocolate for added texture and flavor.
You can use melted butter or a plant-based oil like coconut oil or avocado oil. Greek yogurt or applesauce can also be used for a lower-fat option, though this may alter the texture slightly.
Dense banana bread can result from overmixing the batter, which develops gluten and makes the bread tougher. Ensure you mix the wet and dry ingredients just until combined. Also, check your baking powder and baking soda for freshness as expired leavening agents can affect the bread’s rise.
More Sweet Recipes To Try
If you like this Chocolate Chunk Banana Bread Recipe, you might also love these other cookie recipes or maybe some different Delicious Sweet Treats.
🥣 Recipe
Chocolate Chunk Banana Bread Recipe Without Butter
Equipment
- Parchment paper for the 8×4-inch loaf pan
- Hand Mixer or Whisk
- Spatula
Ingredients
- 2 ripe bananas mashed (1 cup)
- 1 additional banana for decoration
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon vanilla extract
- 1/2 cup chopped chocolate
- A pinch of salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup oil
- 2 eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8×4-inch loaf pan with parchment paper.
- In a large bowl, add the sugar, mashed bananas, oil, eggs, and vanilla extract.
- Mix well until all ingredients are well combined.
- To the same bowl, add the flour, baking powder, baking soda, and a pinch of
- salt. Mix until all dry ingredients are fully incorporated with the wet
- ingredients.
- Add the chopped chocolate to the mixture and gently stir to evenly distribute
- the chocolate.
- Pour the mixture into a greased or parchment-lined loaf pan.
- Slice the additional banana lengthwise and place it on top of the batter in the
- pan. If desired, sprinkle some extra chopped chocolate on top.
- Use a knife to gently swirl through the batter to create a marbled effect.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted
- into the center comes out clean.
- Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve and Enjoy
Notes
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